Gluten free rice: precious grains
Rice is the main food for almost half of the world's population. It is an important raw material for a gluten free diet - and with reason. This cereal really is a complete food.
"Have you eaten rice today?" This is how people greet each other in China, Thailand and Bangladesh. Rice is naturally gluten free and is the main food across all of Asia, where they consume around 150 kilograms per capita a year.
A high potential grain
Today there are around 8,000 types of rice.The nutritional characteristics vary slightly from type to type. They are all largely made up of carbohydrates and so, are an important energy source.100 grammes of rice contains, on average, 80 grammes of carbohydrate, along with a good quantity of fibre and precious minerals such as magnesium, iron, zinc and potassium. It is also a good source of vitamin E and various B-group vitamins and essential amino acids. The types of rice richest in nutritional substances are those which are unrefined, such as wholemeal, red and black rice. Wild rice or (genus zizania), a marsh plant that doesn't actually belong to the genus of rice, has good nutritional value and a particularly strong taste.
Versatile and tasty for healthy and nutritious eating, gluten free rice itself is an excellent ingredient. It is well digested and lends itself to many uses in the kitchen - in the form of flour, starch, bran and semolina it can be used in the preparation of bread, pasta and gluten free sweets. Puffed rice and rice chips make breakfast muesli and biscuits all the more crunchy. The wholemeal rice coating is great for your health, the bran (eliminated in refined rice through whitening and polishing processes) has high fibre and trace elements and is well suited to the preparation of baked products.There are few negative effects recognised in the consumption of gluten free rice, and many positive ones. A good reason to greet others with "Have you eaten your rice today?" even in the West.
Extremely fine and as white as the snow - rice flour is perfect for binding sauces, custards and puddings and to make batter for frying.
Despite the name, glutinous rice is a gluten free rice also known as sticky rice. The high percentage of amylopectin in the starch of this type of rice makes the grains very sticky when cooked.
Created from a cross of wild and cultivated rice. It owes its colour to the muddy terrain in which it grows. Red rice is not refined and is therefore always wholemeal.
Originally from China. As a rather rare variety, it was reserved for the tables of the emperors. It belongs to the natural rice category, it contains many trace elements and minerals, especially iron, and is particularly nutritious due to its high levels of protein.
The most popular varieties are Arborio, Carnaroli, Maratelli and dwarf Vialone. A perfect result is guaranteed by Carnaroli, as it maintains its shape when cooked and the risotto is creamy and the grains well separated.
It has the consistency of honey and a delicate taste and is one of the most ancient pain killers known. It can also be used to sweeten food and drinks.
It has the consistency of honey and a delicate flavor. It is one of the oldest sweeteners known and you can use it to sweeten and flavour dishes and beverages.