Some ingredients hardly need introducing.
Rice is certainly one of them.
For thousands of years, it has nourished cultures across every continent.
Yet one version of it often receives far less attention than it deserves.
And we believe it deserves considerably more prominence.
Not because it’s fashionable.
But because it preserves much of what makes the grain so valuable in the first place.
The difference is surprisingly simple.
White rice is produced by removing the outer layers of the grain, brown rice keeps them.
That means it retains the bran and the germ, where much of the fibre, vitamins, minerals and naturally occurring antioxidants are found.
Although both come from exactly the same grain, their nutritional profiles are remarkably different.
At Milola, we never choose an ingredient for just one reason.
It has to contribute flavour.
Texture.
And purpose.
Brown rice does all three.
Naturally gluten-free.
Brown rice is naturally gluten-free, making it an excellent choice for people living with coeliac disease or anyone looking to enjoy a wider variety of grains.
Rich in fibre.
Because it keeps its bran layer, brown rice contains considerably more fibre than white rice.
That supports healthy digestion and helps you feel satisfied for longer.
Slow, steady energy.
Like many whole grains, brown rice releases its carbohydrates more gradually than refined grains.
The result is a steadier source of energy throughout the day.
Naturally rich in vitamins and minerals.
Brown rice provides important minerals including magnesium, phosphorus and selenium, as well as B vitamins that support many essential metabolic functions.
Naturally occurring antioxidants.
The bran also contains antioxidant compounds that help protect the body’s cells from oxidative stress.
It’s easy to assume the most sophisticated ingredients are always the most interesting.
We don’t think that’s true.
A beautifully milled brown rice flour can be something rather special.
Especially when it comes from exceptional grain and is produced with care.
The brown rice flour we use at Milola comes from Valencia, on Spain’s Mediterranean coast.
Whenever possible, we choose ingredients that are both exceptional in quality and close to home.
Every ingredient in our recipes has earned its place.
Because it contributes far more than structure.
It creates a delicate texture.
A gentle flavour that allows the other ingredients to shine.
And a nutritional profile that reflects the way we believe food should be made.
We’re not trying to make “gluten-free products.”
We’re trying to create recipes so delicious that gluten simply stops being the most interesting thing about them.
For many years, brown rice has been seen mainly as “healthy food.”
We think it deserves a better reputation.
It’s remarkably versatile.
Elegant in its simplicity.
Nutritious.
And capable of bringing real character to a recipe when treated with care.
That’s why it appears in so many of our bakes.
Because the finest ingredients aren’t always the rarest ones.
Sometimes they’re the ones we’ve known all our lives…
We simply needed to learn to see them differently.
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Hola, soy Manuela Saavedra, fundadora de Milola Gluten Free. Estoy encantada de darte la bienvenida a este espacio dedicado a todos los apasionados de la cocina que, como yo, buscan una alimentación más saludable y natural.
