WILD RICE FLOUR - Kosher/Gluten Free

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WILD RICE FLOUR - Kosher/Gluten Free

WRFLOUR-10

Description:

Temporarily Unavailable... Wild Rice is a seed from an aquatic grass.  A mainstay in the diet of many tribes in the upper Midwest this aquatic grass provided food when hunting and fishing were difficult.  Our Wild Rice flour is made from premium grade wild rice that is milled to a tan colored flour.  Wild Rice flour will add a nutty flavor and hearty texture to muffins, breads, scones, and pastries.  Use it to make pancakes, thicken gravies and stews or use as a breader for fish or wild game recipes. Best when mixed with other flours.

Ingredient Statement:

Wild Rice.

Try this healthy, nutty flavored flour in all of your baked goods. Deicious in Wild Rice Pancakes and muffins.

Recommended Preparation Instructions:

There is no preparation necessary for wild rice flour. Sifting is optional. This flour is very silky and does not clump.

Product Description

Wild Rice is a seed from an aquatic grass. A mainstay in the diet of many tribes in the upper Midwest this aquatic grass provided food when hunting and fishing were difficult. Our Wild Rice flour is made from premium grade wild rice that is milled to a tan colored flour. Wild Rice flour will add a nutty flavor and hearty texture to muffins, breads, scones, and pastries. Use it to make pancakes, thicken gravies and stews or use as a breader for fish or wild game recipes. Best when mixed with other flours.

Physical

Color: Light to dark tan.

Flavor: Typical of wild rice, nutty.

Size: 95% thru US #40 sieve.

Chemical

Moisture: N/A

Sulfites: N/A

Heat Level: N/A

Ingredient Statement:

Wild Rice.

Allergen Statement

Contains no allergens.

Packaging & Storage

Shelf Life: Min. 12 months (under optimum storage conditions).

Packaging: Poly bag in box.

Storage Conditions: Store in a dry, cool place.

About Nutritional Information

Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.