Bob's Red Mill, Organic Stone Ground White Rice Flour, 24 oz (680 g)
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|Combo Discount:||- $5.00|
- To Your Good Health...Bob Moore
- From Premium California Rice
- Gluten Free
- Certified Organic by QAI
- Kosher Pareve
Bob's Red Mill Organic 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. Our Organic 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.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
Keeps best refrigerated or frozen
- 1 cup White Rice Flour
- 2 Tbsp Tapioca Flour
- 6 Tbsp Potato Starch
- 1 tsp Xanthan Gum
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 6 Tbsp unsalted Butter, Room temperature
- 1 cup Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1 3/4 tsp grated Lemon Peel
- 3/4 cup Buttermilk
Preheat oven to 325°F. Coat one 8" x 4" nonstick loaf pan with cooking spray. Set aside. In a medium bowl, soft together the flour, starch, xanthan gum, baking powder, baking soda, and salt; set aside. Using an electric mixer and a large, cream together the butter and sugar on a medium speed until light and fluffy. Mix in the eggs on low speed until blended.. Add the vanilla extract and grated lemon peel. On low speed, beat the dry ingredients into 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 5 minutes, then remove from pan and cool on rack. Makes 12 servings.
Organic white rice.
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 1/4 cup (40 g)|
|Servings Per Container: 17 (per 24 oz bag), 34 (per 48 oz bag)|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||5|
|Total Fat||.5 g||1%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||32 g||11%|
|Dietary Fiber||1 g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carb||300 g||375 g|
|Fiber||25 g||30 g|