[Sca-cooks] Brown rice syrup?

Elaine Koogler kiridono at gmail.com
Sun Feb 25 05:41:18 PST 2007


So then, what you are saying is that I might even be able to use it to
replace the syrups that some things need that I can use Splenda for...and
avoid the sugar/carb thing that I have to do for my diabetes??

Kiri

On 2/24/07, rattkitten <rattkitten at hughes.net> wrote:
>
> 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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> >
> >
>
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