[Sca-cooks] Brown rice syrup?

[rattkitten]

I have used it quite a lot.  It is a very valid and tasty Sucrose 
substitute.  We subbed it in for most cases where you would use corn 
syrup.  It cooks basically the same.  It also can sub in for sugar of 
course but is trickier to use in batters and such as it is a syrup and 
not granulated.  We used it in a Gingerbread house so that my ex could 
actually work with the cooking and construction.  (She would have very 
bad reactions to sucrose.)  What was nice about it was that it was 
natural and not the little packets.  

Nichola



Kathleen Madsen wrote:
> While restocking my pantry from my recent move I found
> in our local Safeway a product called Brown Rice
> Syrup.  It was right next to the molassas and Karo
> corn syrup.  I'm guessing it's just another sugar
> alternative but more natural than the little pink and
> blue packets.  Has anyone tried it?  What would you
> use it for?  Does it have a distinctively different
> taste?
>
> Eibhlin
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