The organic oltresole rice flour obtained from the grinding of the homonymous cereal is a versatile product appreciated especially by those who must (or want) to exclude gluten from their diet and is certified organic. Unfortunately, however good a flour is from a nutritional point of view and however good a product for some types of use, it has a rather big problem, which is the very poor ability to leaven caused by the low protein percentage; in fact, let's remember that if wheat or barley can be mixed and they rise, it is thanks to gluten in Italy it is used almost only in pastry or as a thickener, it is suitable for making cookies and cakes. Rice flour is used in some recipes or mixed with wheat, millet or other cereals for richer variants. There are many dishes made from this type of flour that are particularly suitable.