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PureLiving
PureLiving® Sprouted Brown Rice Flour
Product Description
Chocolate Hazelnut Muffins
Sprouted Brown Rice Bread
Sprouted Brown Rice Flour Waffles
Because the entire whole grain (including the nutrient-rich bran) is retained, PURELIVING Organic Sprouted Brown Rice Flour is an excellent source of fiber, vitamins, and minerals and the healthiest alternative to white rice flour. Mildly sweet and aromatic, it acclimates itself well to a wide variety of both sweet and savory dishes, ensuring you'll find multiple uses for this versatile flour throughout your kitchen!
A natural process for preserving the many wonders of new life, sprouting increases the bioavailability of key nutrients in the whole grain and simplifies their absorption by the body for energy and nourishment! Learn more about sprouting here.
Usage: For light, delicately textured baked goods, substitute PURELIVING Sprouted Brown Rice Flour for up to 60%-80% of the total flour in your recipe. Try pairing it with SHILOH FARMS Tapioca Flour in flour blends.
Visit PureLivingOrganic.com for more recipes and ideas!
CERTIFIED ORGANIC by Pennsylvania Certified Organic (www.paorganic.org)
CERTIFIED KOSHER by KOF-K Kosher Supervision (www.kof-k.org)
35g of 100% Whole Grain per serving.
The grains used to make this flour have been sprouted, dried, and milled at low temperatures (65-110°) to maintain enzymes, vitamins and minerals. As such, PURELIVING Sprouted Brown Rice Flour is considered a raw product and must be cooked prior to consumption. For more information about this statement, please click here.
Storage: Sprouting allows this flour to maintain its freshness much longer than conventional flours. When stored in dry, ambient conditions, PURELIVING Sprouted Flours should stay fresh for at least 6 months, if not longer. For longer storage, we recommend freezing sprouted flours in a tightly-packed, air-tight container. We do not recommend refrigeration. If frozen, return flour to room temperature before use.
Packaged as part of a naturally gluten free rotation in a facility that also handles wheat, sesame, soy, & tree nuts. The equipment and surrounding areas are carefully cleaned between rotations, as well as tested to 20 ppm before the naturally gluten free rotation begins. However, Shiloh Farms/PureLiving is not testing or certifying any product as gluten free. Please use your own discretion in determining whether this product is safe for your consumption. Read about our cleaning processes & procedures here.
California residents: Please click here for Proposition 65 statement.
Country of Origin: Argentina, Pakistan, or US (sprouted, dried, & milled in Canada)
Ingredients: Organic Sprouted 100% Whole Grain Brown Rice Flour
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Product Reviews
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Very happy to have it
Posted by Unknown on 14th Dec 2024
I love to make up things to make with this flour to have as the rice part of dinner, or for smacks or desserts
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Very fresh smelling and finely milled
Posted by Astrid K Reeves on 6th May 2020
When I first opened the bag of brown rice flour I was so happy to find that it smelled so fresh. I could even smell the green sprouts. I know that sounds crazy but I have a very good nose. I was greatly relieved because the last 2 bags of brown rice (not flour) that I've purchased from a local grocery store they've both been rancid. This was nothing like that. I'm so happy with the quality of the product. I can't wait to make lots of yummy things. I'm gluten-free now and I love the challenge of finding recipes that are gluten-free. I'm looking forward to trying a recipe for angel food cake that I found that uses brown rice flour. Also, graham crackers. Yum! Also, I know the benefits of sprouting, it increases the protein content and nutrient availability and also it is more easily digested. Thank you so much for making this product available.
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Organic Sprouted Grain Brown Rice Flour
Posted by Unknown on 21st Feb 2019
I've used regular and not sprouted brown rice flour, and find that sprouting adds a heavier or more pliable consistency to it. Regular brown rice flour is lighter and doesn't hold together as well, but still good for a gluten free flour. I usually mix my brown rice flours with a little tapioca flour, or sometimes I mix it with almond flour which adds protein and makes baked goods or batters more flavorful. I may add some sprouted buckwheat flour also, but the main flour is brown rice. Baked goods come out very well in addition to batters. It's a marvelous organic product that should be tried especially if you wish to move away from white wheat flour. It's healthier and delicious.
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