I usually buy brown rice pasta w/o rice bran - this cooks quicker and is more like regular wheat spaghetti. Not as much taste as brown rice pasta, but good.
the best I've found
I have used this flour for years - have tried other brands, but always come back to this. Substitutes well for regular white flour if you're using a recipe with eggs for a binder.
Posted by Reviewer2724217 on Aug 20, 2012
Good flavor, consistent quality. I use this flour to thicken sauces, make puddings, cakes, waffles, etc.
simply the best
I like short grain brown rice better than long or medium grain, and this brand is consistently good.
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