FeaturesOct/Nov 2009 Issue

Transforming Rice

The nutrient-plush outer layer that lends brown rice its distinctive color. Chock-full of thiamin, rice bran was the treatment of choice in the late 19th century for beriberi, a disease of the nervous system caused by thiamin deficiency. An excellent source of fiber, use rice bran in baked goods, breads, cereals and pancakes to add a nutritious, gluten-free punch. Store it in the refrigerator and use it within two to three months.

To continue reading this article you must be a paid subscriber.

Subscribe to Living Without's Gluten Free & More

Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge.

That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more.

Get Living Without's Gluten Free & More Digital

Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format.

Subscriber Log In

Forgot your password? Click Here.

Already subscribe but haven't registered for all the benefits of the website? Click here.