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Subject:	Re: Grains, was Re: 20/20 reax
From:	Elizabeth Miller <[log in to unmask]>
Reply To:	Paleolithic Eating Support List <[log in to unmask]>
Date:	Tue, 23 Jul 2002 17:30:15 EDT
Content-Type:	text/plain
Parts/Attachments:	text/plain (14 lines)

In a message dated 7/22/02 11:58:43 PM, [log in to unmask] writes:

<< Japanese, short grain rice is called "glutinous rice". It
has a protein that makes it sticky. Anyone know if this is
the same gluten as wheat? >>

According to my old Food Science Text rice has no gluten -- why rice flour
doesn't rise well if used too much in bread. The reason that sweet glutinous
rice is sticky is that it is almost exclusively amylopectin.

Namaste, Liz
<A HREF="http://www.csun.edu/~ecm59556/Healthycarb/index.html">
http://www.csun.edu/~ecm59556/Healthycarb/index.html</A>

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