Tue, Jun-04-02, 00:43
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Rice flour hasn't any gluten either.
I've had some success keeping those muffins and cakes whose structure is made with eggs/whites, and keep them 'up' or stabilize them with vegetable gums which are also marketed to some extent as 'gluten replacers'.
Try some vegetable gums (soluble fibers, good for you anyway): guar or xanthan (less aftertaste, better texture, more expensive than guar) gums which are readily available in Health Food Stores, or the Expert Foods Inc. not/Starch (a mix of 4 gums).
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