Pure Living Sprouted Grain Brown Rice Flour Organic Description
Because the entire whole grain (including the nutrient-rich bran) is retained, brown rice is an excellent source of fiber, vitamins & minerals. It has a mildly sweet flavor that acclimates itself well to a wide variety of both sweet & savory dishes.
A natural process for preserving the many wonders of new life, sprouting increases the bioavailability of key nutrients in the whole grain & simplifies their absorption by the body for energy & nourishment.
Usage: For light, delicately textured baked foods, substitute Sprouted Brown Rice Flour for up to 60%-80% of the total flour in your recipe. Try pairing it with Tapioca flour in flour blends.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: About 1/4 Cup (35 g)
Servings per Container: About 19
|Amount Per Serving||% Daily Value|
|Calories from Fat||10|
|Total Fat||1 g||2%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||30 g||10%|
| Dietary Fiber||2 g||8%|
| Sugars||0 g|
Other Ingredients: Organic sprouted 100% whole grain brown rice flour.
This product was packaged in a facility that also handles wheat, soy and tree nuts.
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Paleo Fried Green Tomatoes (Gluten-Free)
Red tomatoes might be bursting with sweetness, but their green counterparts have a delicious flavor of their own. Dipped in homemade paleo-friendly “buttermilk” and fried to perfection, these green tomatoes are the perfect appetizer or snack for those who enjoy Southern cooking.
3 firm green tomatoes
1 cup cornmeal
1/2 cup rice flour
1/2 cup cornstarch
1/2 cup paleo “buttermilk” (see below)
1-1/2 cup peanut oil
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
1/4 tsp. black pepper
1/2 cup almond milk
1/2 tsp. white vinegar
- In shallow dish, mix ingredients for buttermilk.
- Slice tomatoes 1/4” to 1/2" thick, salt both sides and place on paper towel. Let sit for 10 minutes. Then, place tomatoes in buttermilk.
- In large cast iron skillet, add peanut oil and heat over medium-high.
- In bowl, combine cornmeal, rice flour, corn starch, paprika, garlic powder, red pepper flakes and black pepper. Dip tomatoes in mix, covering both sides, then drop into oil. Fry tomatoes until golden brown, then flip to fry other side.