A Few Words From The Chef

Several years ago, while working on individual quick frozen (also known as IQF) rice recipes, we were intrigued by rice flour, its nutritional properties, and how it might replace other flours in recipes. This could have a beneficial impact on our health.

In 2003, I was diagnosed with acid reflux (GERD) and Barrett's esophagus. I was readily told what I could and could not eat and what I should and should not do. The solutions as to where and how to locate the correct nutritional food and how to prepare the food was placed directly in my court.

We realized at this time all the research and work done with rice flours might pay off and this could be a product which would lend itself to my good health.

We turned our attention to premium whole grain brown rice flour with bran and premium toasted whole grain brown rice crumbs with bran. We knew from earlier research brown rice flour was healthier than white and the toasted crumbs would absorb less oil from frying; the two key ingredients to success. By adding bran, we added additional nutrition to the products. Other positive factors; tastes good, healthy, and easy to prepare.

We started first with the premium whole grain brown rice flour with bran trying to put together a group of entrees, soups, sauces, and gravies that would fit the guidelines for GERD. Second our objective was to be able to prepare a twenty minute meal. When you work with Chef De-Vere products, you will realize we have accomplished this process.

Premium toasted whole grain brown rice crumbs with bran was our next project. The crumbs created a unique crunchiness in the recipes. Our next step was to develop a pre-dust batter breading system using both products.

We realized there had been a lack of focus on the development of brown rice products. We feel confident you will enjoy working with our products and recipes as we have. Come join in our fun.

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