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Join Date:

05-24-2012

Last Activity:

06-10-2012 6:45 PM

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LATEST ACTIVITY

  • Posted in thread: Why not rice? on 06-10-2012 at 06:57 PM
    Let us know how the different rice varieties work out for you. When I went GF 7 years ago I
    became a rice connoisseur and even invested in a $300+ Korean Pressure/Induction Heat rice
    cooker (worth EVE...

  • Posted in thread: Enzyme (Diastase) activiy for GF Malted Grains on 06-07-2012 at 12:42 AM
    Ah ok, so just letting the raw vegetable/fruit ferment with the other materials. Today, for the
    first time I found gluten free gochujang and doenjang and noticed that they were made using
    Aspergillus ...

  • Posted in thread: Enzyme (Diastase) activiy for GF Malted Grains on 05-28-2012 at 06:50 PM
    Wow, thanks for the detailed information that makes a lot of sense.In terms of using sweet
    potatoes, they would need to be slow roasted at 150-170 degrees? The only question I have with
    using sweet po...

  • Posted in thread: Enzyme (Diastase) activiy for GF Malted Grains on 05-25-2012 at 11:05 PM
    It's a Korean Hot Pepper Paste call Gochujang: 2 pounds of barley malt powder 32 cups of water
    10 cups of sweet rice flour 1 bottle of rice syrup (1.6 kg) 4 cups (1 pounds) of fermented
    soybean powde...

  • Posted in thread: Enzyme (Diastase) activiy for GF Malted Grains on 05-24-2012 at 06:56 PM
    Hello Everyone,I've been perusing the forum to see how to make my own malted grain 'flour' at
    home to replace barley malt powder. I have seen the different grains people have used the the
    directions o...

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