[Sca-cooks] Different flours, was Cookie Exchange

[Chris Stanifer]

--- 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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