Guest guest Posted April 13, 2003 Report Share Posted April 13, 2003 I do not know the answer to this question. But I did want to say that our area now airs Christina Cooks and I love the show. I record it every week and love her website too. My question though is that she uses Whole Wheat pastry flour. How does this compare to regular flour and how would I go about making a GF pastry flour? Any thoughts on this? Thanks Amy rbunting29 wrote: >I was watching Christina Cooks a few weeks ago and she said that >brown rice syrup is a polysacaaride just like brown rice or whole >grain flour. She said that it is different from maple syrup and honey >which are monosacaarides, I believe. > > So my question is does brown rice syrup have the same effect on your >system as brown rice, but it just happens to be sweet? I tried to >google it, but I didn't have much luck. All I found is that it takes >2-3 hours to digest so it gives a steady stream of energy instead of >the spike and drop of other sweeteners. I'd love to know more of the >health benefits of it if anyone knows. We use it in everything, >sometimes with a pinch of stevia and love it. > Thanks, Dawn > > > >Check out these affiliated vegan lists ~ > >http://www.Christian-Vegan-Cooking >http://www.VintageVeganTea >http://www.VeganMenus4HealthyLiving > > Quote Link to comment Share on other sites More sharing options...
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