Gluten-Free,
Lump-Free
and Crumble-Free
Gluten-Free
Japanese rice flour is a gluten-free ingredient.
Rice has been produced in Japan
for over 3,000 years, and there has always been a focus on bringing out the delicious flavor naturally
possessed by the rice.
Japanese rice flour, made with expert Japanese craftsmanship and boasting
exceptional quality, has fine particles that are very uniform in size compared to rice flour produced in
other countries, giving it certain qualities that make it especially well-suited for baking the products
of a gluten-free bakery.
Lump-Free
Compared to the rice flour of other countries, Japanese rice flour tends not to clump
together, and it’s very kneadable.
This makes it an ingredient that’s easy to work with.
Crumble-Free
Breads, cakes, and other baked goods made with Japanese rice flour don’t become
crumbly after baking, and they keep their moist richness and soft textures for a long time.
Using
Japanese rice flour lets you make foods that are both delicious and gluten-free.