Brown Rice Flour: The Perfect Egg Substitute for Gluten-Free Baking

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Looking for a gluten-free flour that won’t disappoint in taste or texture? Look no further than Anthony's Brown Rice Flour! As an egg-free baker, I know firsthand how important it is to have a reliable flour substitute, and this brown rice flour definitely fits the bill.

One of the things I love about this flour is that it’s batch tested and verified gluten-free, so I can rest assured that it won’t cause any allergic reactions or intolerance symptoms. Plus, it’s made in the USA, which is always a nice bonus.

But the real test is in the baking, and I have to say, this flour does not disappoint. It has a slightly nutty flavor that works well in a variety of recipes, from egg-free cookies to brownies and beyond. And when used in combination with other gluten-free flours, it creates a texture that’s remarkably similar to traditional wheat flour.

Of course, as with any product, there are pros and cons to consider. Here are a few of the things I’ve noticed:

- Verified gluten-free and made in the USA
- Nutty flavor that works well in a variety of recipes
- Creates a texture that’s remarkably similar to traditional wheat flour

- Brown color might not be ideal for some recipes
- Can be a bit gritty if not sifted properly

Overall, I’d say Anthony's Brown Rice Flour is a great choice for anyone who’s looking for a reliable gluten-free flour substitute. Whether you’re dealing with sudden egg intolerance in adults or simply want to avoid eggs in your baking, this flour is a great option. Just be sure to sift it properly and take the brown color into account when choosing your recipes.

Bottom line: 8/10 - A great gluten-free flour substitute that’s versatile and reliable.

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