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White Rice Flour is carefully ground to a fine consistency on cool and slow turning, century-old stone-buhr millstones. We use only the highest quality white rice for this flour to produce a smooth texture and a wholesome, gentle flavor. White Rice Flour is a favorite ingredient for gluten-free baking, lending a light and delicate sponginess to baked goods. It’s also great for breading and thickening soups, sauces or gravies.
White Rice.
Serving Size: 2 Tbs (14g)
| Per Serving | % Daily Value | |
| Calories | 60 | 0% |
| Calories from Fat | 20 | 0% |
| Total Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 30mg | 1% |
| Total Carbohydrate | 8g | 3% |
| Dietary Fiber | 5g | 21% |
| Sugars | 1g | 0% |
| Protein | 2g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 10% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Gluten Free Yellow Cake
Preheat oven at 350°F. Coat one 8″ x 4″ nonstick loaf pan with cooking spray. Set aside. In medium bowl, sift together the flours, xanthan gum, baking powder, baking soda, and salt; set aside. Using an electric mixer and a large mixing bowl, cream together the butter and sugar on medium speed until light and fluffy. Mix in the eggs on low speed until blended. Ass the vanilla and grated lemon peel. On low speed, beat the dry ingredients in the butter mixture, alternating with the buttermilk—beginning and ending with the dry ingredients. Mix just until combined. Spoon the batter into the prepared pan and smooth top. Bake the cake for about 50 minutes or until top is golden brown and a cake tester inserted into center comes out clean. Cool cake in pan for about 5 minutes, then remove from pan and cool on rack. Makes 12 servings.
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