[Sca-cooks] A Question

[Decker, Terry D.]

Rice starch will hydrolyze completely (making sweet syrup).  Rice flour has
about 7 to 10 per cent other material which help in making gluten-free
doughs.

I would think that adding rice starch to kim chee would accelerate the
fermentation since it converts easily to sugars.

Bear

> My only source of major curiosity is that, once you've removed all the
> starch from rice flour, there is, for practical purposes, nothing left
> (at least if it is flour made from polished white rice), what is the
> difference between rice flour and rice starch?
>
> Adamantius