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Organic Whole Long Brown Rice Flour
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Allergen Information (Tap to open):
We take your health and safety very seriously. If you have any allergen inquiries please Contact Us.
If an allergen is present in the product, it will be clearly declared in the ingredients.
"May Contain" statement NEW FOR 2025 (Progressive rollout):
- In 2025 we will be progressively updating our labels and product pictures with our new label that now include a "May Contain" statement.
- The Canadian Food Inspection Agency (CFIA) dictates that "Cross-contamination statements may be declared by food manufacturers and importers".
- That said, we hold ourselves to much higher standards than the CFIA and Health Canada rules oblige. Most companies do not and you will only rarely see "May Contain" statements.
- If there is a remote chance that there might be cross-contamination of a priority allergen, we will declare it on the product label in the form of a "May Contain" statement.
- A "May Contain" statement does not mean that the allergen is present in the product, it is simple a precautionary measure we take to stay the most transparent possible.
- If an allergen is present in the product, it will be clearly declared in the ingredients.
- For example our Quebec made flours come from a mill that makes both oat and wheat flours. Since both allergens are present in the mill we automatically declare the possibility of cross-contamination even if all precautionary measures are taken.
- Only priority allergens are declared in the "May Contain" statement, which are:
- Cereals & Grains: Triticale, Barley, Oats, Rye, Wheat.
- Tree Nuts: Almonds, Brazil Nuts, Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, Pistachios, Walnuts.
- Peanuts
- Sesame
- Eggs
- Milk
- Soy
- Mustard
- Fish
- Seafood: Crustaceans, Molluscs.
- Sulphites
- Priority allergens are decided by government agencies and health boards. To read more on the subject see "Common food allergens - Priority allergens" published by the CFIA.
- Full CFIA cross-contamination statement explanation "Food allergen cross-contamination (or precautionary) statements".
Our organic long brown rice flour is a great substitute for wheat flour, since most wheat flour contains gluten, a protein that can irritate the digestive system or worse for anyone who is gluten intolerant.
Rice flour is a popular thickening agent because it has the ability to prevent liquid separation.
It works great in soups, sauces and gravies and is often used to make crackers, cakes and dumplings. It is high in insoluble fiber that helps ease digestion.
What is the difference between brown and white rice flour?
- Brown rice flour is made from whole grain rice while white rice flour is made from white rice, which contains no bran (the bran is stripped from the rice in order to make white rice). Therefore, the nutritional value is decreased in white rice flour.
- In addition, brown rice flour has a better flavour – nutty and slightly sweet, which makes it a better option for baking sweets such as cookies and cakes. White rice flour is tasteless. In terms of texture, brown rice flour will often result in a slightly heavier product versus white rice flour.
- So depending on the heavyness and taste of what you are making, choosing the right rice flour makes a difference.
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