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

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.