• Wholegrain Rice Flour, paper bag of gluten-free whole grain rice flour, Una Garlanda, Piedmont
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Una Garlanda PIEDMONT

Wholegrain Rice Flour – Gluten-Free

Wholegrain Rice Flour – Gluten-Free

$14.00
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Wholegrain rice flour. Italian, gluten-free, full-flavored.

Finely milled Italian wholegrain rice flour. Naturally gluten-free, with the bran retained for more fiber, more nutrition, and a deeper, nuttier taste than refined white rice flour.

Cream to tan in color, with the speckled character of intact bran. Adds body, depth and a faint nuttiness to anything you bake. The gluten-free flour for cooks who want flavor, not just substitution.

Bran-intact milling. Una Garlanda mills the rice gently so the bran and germ stay with the flour, retaining fiber, B vitamins and trace minerals industrial polishing strips away.

Single-estate Piedmont. 100% Italian rice from the Vercelli plains, milled in small batches without homogenization.

WHY YOU'LL LOVE IT

  • Naturally gluten-free, with full bran flavor and nutrition
  • Higher fiber and protein than refined white rice flour
  • Single-estate Italian provenance, traceable to Una Garlanda
  • Adds depth and nuttiness to gluten-free baking
  • From regenerative Piedmont rice paddies

HOW TO ENJOY IT

  • Wholegrain gluten-free breads, muffins, pancakes and waffles
  • Crackers, savory crusts and rustic flatbreads
  • Thicken stews and soups with extra flavor
  • Blend with white rice flour and tapioca for a balanced wholegrain GF flour mix

SPECIFICATIONS

  • Producer: Una Garlanda, Piedmont
  • Origin: Vercelli plains, Piedmont, Italy
  • Ingredients: 100% Italian wholegrain rice (milled to flour with bran retained)
  • Allergens: Naturally gluten-free. Made in a facility that does not handle gluten.
  • Net weight: 500 g (17.6 oz)
  • Storage: Cool, dry place. Use within 12 months of milling.

🌾 Bran-intact, stone-milled | 🌱 Regenerative agriculture | 🇮🇹 Made in Piedmont

Educational information only. Not intended as medical advice.

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Frequently Asked Questions

What actually makes ancient grains different from modern wheat?
Modern wheat was engineered for industrial performance: high yield, uniform growth, strong gluten suited to industrial baking. Ancient grains — einkorn, emmer, spelt, Senatore Cappelli — were never part of it. Simpler genomes, higher mineral concentrations per unit of protein, a gluten structure more people find digestible, more antioxidants. Research backs all of this up. But beyond the nutrition data: they taste like wheat is supposed to taste. Complex, nutty, alive. That flavor got bred out of modern wheat along with everything else that slowed industrial production down.
Can I substitute these flours 1:1 for regular flour?
Short answer: no, and you'll get better results if you stop trying. Ancient grain and whole grain flours absorb water differently, behave differently in leavened dough, and produce denser results. They're magnificent in flatbreads, fresh pasta, focaccia, quick breads, and naturally dense loaves. Use recipes designed for them — you'll actually understand what makes these flours interesting rather than just producing a heavy loaf and being disappointed. When substituting, start at 30–50%. These flours reward curiosity more than force.
What makes stone-milled whole grain flour different?
Stone milling grinds the whole grain slowly and keeps the bran and germ in the flour, where the fiber, minerals, and flavor live. Industrial roller milling strips them out for a whiter, longer-shelf-life flour and grinds fast enough to heat the grain, which dulls flavor. Our primary supplier, Mulino Val d'Orcia in Tuscany, works with ancient grain varieties grown on their own estate and stone-mills them the slow way. For whole grain flour, where bran, germ, and endosperm all go into the bag, the quality of the grain and the care of the milling are the whole story.

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