For those with allergies to gluten, and celiac disease, gluten content in food is a crucially important issue. In particular, consumption of gluten could lead to serious health issues later in life. The fact that most of our bread and pastries come from white flour significantly restricts eating choices for those who must avoid gluten. The growing interest in natural eating over the last few decades and the opening of natural product outlets has made their lives much easier. A wide range of gluten-free flours offers good substitutes for wheat flour.
Many use brown rice in their cooking because it has so many advantages over white rice in terms of its high vitamin B1 and B6 content and healthy doses of iron, manganese and phosphorous. Even those who regularly cook brown rice might be unaware that it is also available in the form of flour. This flour is an excellent choice for making pasta. It is also, of course, gluten-free and unlikely to provoke any kind of allergic reaction.
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