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>