Rice Flour

Ideal for bread, pizza, cookies and shortbread,
cakes, fresh pasta and dumplings, and breadcrumbs

This type of flour is obtained by finely milling the grains of the cereal, which is completely gluten-free; for this reason it is used in many recipes to replace wheat flour in the preparation of dishes suitable for those with gluten intolerance or celiac disease. Given its poor aptitude for leavening, it is recommended to be used mixed with other flours at 20 percent to make baked goods, cakes and fresh pasta that are workable, light and easily digestible.

The Rice Flour Mix was created by Molini Spigadoro precisely to make these excellences bakable; exclusive blends that combine rice flour with type 1 flour, gtrano germ and malted wheat flour in a way that allows them to rise better without losing their properties, color, intense flavor and fragrance. These special ingredients, together with the nutritional properties of type 1 flour, make sweet and savory baked goods and fresh dough workable, light and easily digestible.

Red Whole Grain Rice:
pure or mix with type 1 flour

Red Rice Flour is derived from milling the whole grain from the red pericarp and is very fragrant, aromatic and rich in nutritional elements. Red rice has an elongated grain with a characteristic red color, due to a type of antioxidants called anthocyanins, which are essential in fighting cell aging caused by free radicals. It is also rich in natural nutrients such as fiber, vitamins, minerals and protein, while it is gluten-free. From the milling of red rice grain, grown exclusively in Piedmont in the Grange Vercellesi, Molini Spigadoro’s Whole Red Rice Flour is obtained: very fragrant, aromatic and characterized by a pigmented red color. Molini Spigadoro’s Red Rice Mix Flour combines the technological characteristics of Type 1 soft wheat flour with the nutritional properties of red rice flour with a touch of creativity…beet concentrate!