Brown rice flour is a whole grain milled powder. The outer husk of the rice kernel is removed prior to milling; leaving the bran layer, cereal germ, and endosperm as flour components. It is naturally non-GM and gluten free.
White rice flour is a produced from brown rice that has the husk removed, then polished to remove the bran and the cereal germ. The remaining rice endosperm is then milled to produce a fine powder. Rice flour is naturally non-GM and gluten free.
Tapioca starch is a nutritive carbohydrate that is composed of two types of starch molecules (amylose and amylopectin). It is extracted from the Cassava plant’s root, purified, and dried into a free-flowing white powder. Tapioca starch can be found in many applications from sauces and gravies, to gummy confections, to hydrolyzed glucose syrups. Tapioca starch is naturally non-GM and gluten free.
Corn starch is a long chain carbohydrate derived from corn and generally used for texturizing and thickening.