Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins. Ground almonds, pistachios and hazelnuts are ideal in a blend for dense cakes, traybakes and biscuits.
Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry.
Italy’s gluten-free export market grew by 7.1% last year: one of the reasons for this is that recipes are often enriched ... is devoted to growing corn, rice and buckwheat.” ...
and seasoned rice, you should note that the kitchen itself can't be described as gluten-free. This is because it has shared areas where dishes that include gluten may have been prepped ...