Mizuhochikara is a variety developed for rice flour for bread, production in Japan, and is characterized by its higher baking aptitude than rice flour made from common edible Uruchi rice.
Rice flour bread baked without gluten or thickener.
It is difficult to make bread with rice flour alone" ... In the past, it was common to make rice-flour bread by mixing wheat flour or adding gluten flour, but today's milling technology is amazing! Rice flour that expands well without the addition of gluten has been developed, and gluten-free rice-flour bread has become more accessible.
Good for Celiac Disease
Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.
It is estimated to affect 1 in 100 people worldwide, but only about 30% are properly diagnosed.
When people with celiac disease eat gluten (a protein found in wheat, rye, and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.
Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease.
Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems.
For further inqury or quotation, please mail to : mihara@shok.co.jp Yoshio Mihara/manager
We are located on western Japan, Okayama, close to Hiroshima.
米粉 国内外レシピ集はこちら ⇒ https://hillzenricefarm.blogspot.com/
