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Bob's Red Mill, Sweet White Rice Flour, 24 oz (680 g)6 Reviews
The length of time for the expiration date or "best used before" date depends on the type of product, as well as the brand.
Perishable items (such as flax oils or certain probiotics) generally have shorter expiration dates. Although our warehouse is fully air-conditioned, these more fragile items are put in cold storage (freezer or refrigeration unit) for maximum freshness.
Our receiving department does its best to verify and then enter the correct expiration dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry.
1.83 lbs (0.83 kg)
- Product Code: BRM-00608
- UPC Code: 039978006080
- Package Quantity: 24 oz (680 g)
- Dimensions: 2.7 x 3.8 x 8 in, 1.55 lbs (0.7 kg)
Combo Discount: -$2.00
- To Your Good Health... Bob Moore
- Gluten Free
- Naturally Delicious
- You Can See Our Quality!
- All Natural
Bob's Red Mill Sweet White Rice Flour is milled from a special variety of rice, often known as "sticky rice," that is very starchy and has exceptional binding qualities. It is an excellent ingredient for baking gluten free muffins, breads, pastries and cakes. It is also a superb thickener for soups, sauces and 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
Gluten Free Pound Cake
1 cup Sweet White Rice Flour
1/2 cup Sorghum Flour
1/4 cup Cornstarch
2 tsp Baking powder
1 tsp Xanthan Gum
1 cup Butter, room temperature
1 cup Granulated Sugar
2 tsp Vanilla
Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.
In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes.
Remove cake from pan and cool completely.
Sweet white rice.
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 1/4 cup (40 g)|
|Servings Per Container: 17|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||5|
|Total Fat||0.5 g||1%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||32 g||11%|
|Dietary Fiber||1 g||3%|
|* 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|
|Cholest.||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|
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