[Sca-cooks] Different flours, was Cookie Exchange
Chris Stanifer
jugglethis at yahoo.com
Tue Nov 9 09:30:18 PST 2004
--- kingstaste at mindspring.com wrote:
> The rice flour also doesn't produce the gluten which makes the long protein
> strands that help with cohesion.
Yeah, that explains the fragility of your cookie. Rice does not have gluten, which is pretty much
essential for making a decent cookie/cake/etc. Not too much gluten development, but enough to
give the item a little body, and bind the ingredients together.
There is glutinous rice, but I have never seen that commercially milled into flour. Perhaps it
could be done at home??
William de Grandfort
=====
Every heart to love will come... but like a refugee.
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