All of Mama's Cheesecake's cakes are gluten-free and are baked without using wheat.
When Mama's Cheesecake was founded, we used wheat flour for our cookies, but now we bake them using Toyama's proud ingredient ``rice flour.''
The rice flour we use is 100% rice flour from Toyama Prefecture, a rice-producing region. Toyama has good water and soil, making it an ideal environment for growing delicious rice. We are proud to make cakes using rice flour made from delicious rice.
In addition, since the rice flour is made in a mill that specializes in rice flour, there is no chance of flour being mixed in with the cakes, and all of the cakes we make are made without wheat flour, so you can buy with confidence. By milling delicious rice using the wet air flow milling method at this mill specializing in rice flour, we are able to produce rice flour that is characterized by its minimal damage and extremely fine particle size.
Characteristics unique to rice flour
・Rice flour has an amino acid score that is approximately 1.7 times that of wheat flour, which is an indicator of the nutritional value of protein, and contains high-quality protein.
・Compared to foods made from wheat flour, rice flour is digested more slowly, which prevents a sudden rise in blood sugar levels and keeps you full.