Japan food industry eyes rice flour as wheat prices surge
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2 comments
I welcome this trend as GF (gluten free) options for bread, etc. are rare (at least in Fukuoka). I haven’t look as seriously as organic milk, since I’m not allergic (that is GF food are not must-have items) but I’d still like to get GF over wheat if I have a choice [cauliflower frozen pizza’s were great alternatives in California — even Costco started carrying them]. So far, I’ve found that the breads with rice flour only has some (better than 0% but not the ideal) while still including wheat flour.
I welcome this, as rice flour simply tastes better.