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USDA-Developed Rice Flours Are “Superior To” Wheat-Based Equivalents

June 8, 2016: 12:00 AM EST
Scientists at the USDA’s Agricultural Research Service have developed – and patented – a special blend of rice flours that reduces oil absorption during cooking and are nutritionally and functionally “equal or superior to their wheat-based counterparts.” Maryland’s CrispTek LLC is now marketing rice flour-based brownie, cookie and muffin mixes under the brand name Choice Batter. The scientists who developed the technology that led to the rice flour blend – which can be used for grilling, baking and frying – say rice-based batters absorb 50 percent less oil than traditional wheat batters. In addition, they are naturally gluten-free, and free from common food allergens such as peanuts, dairy foods, soy, and from artificial colors, flavors and preservatives.
"New Rice Flour Mixes Available To Make Yummy Treats", News release, USDA, June 08, 2016, © USDA
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