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Old 03-08-2011, 09:04 PM   #1
cstarner
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So I was going for an asian inspired GF ale and found some black rice. Wasn't sure if this would impart any color or not but figured I could try and get some OG points by mashing it with amylase enzyme.

Holy crap! It turned everything purple. Deep purple. Even after adding sorghum and brown rice syrup still dark purple. Will post about the recipe later but just wanted to share this.
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Old 03-08-2011, 09:16 PM   #2
GilaMinumBeer
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Did the rice specify that it was Gluten Free?

Most Black strains are very glutinous. Commonly reffered to as Black Sticky rice.

 
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Old 03-08-2011, 09:30 PM   #3
cstarner
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Everywhere I've read says that it is not and glutinous does not mean having gluten just referring to how sticky it is.
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Old 03-09-2011, 12:42 AM   #4
spaced
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Quote:
Originally Posted by GilaMinumBeer View Post
Did the rice specify that it was Gluten Free?

Most Black strains are very glutinous. Commonly reffered to as Black Sticky rice.
Rice and corn gluten is not a problem for Celiacs to digest. I only learnt this when I was looking up info on "glutinous rice".
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Old 03-09-2011, 05:07 PM   #5
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Quote:
Originally Posted by spaced View Post
Rice and corn gluten is not a problem for Celiacs to digest. I only learnt this when I was looking up info on "glutinous rice".
This is indeed the case, the only way that this could not be gluten free is if it is actually a member of the wheat family, which I dont think black rice is.

 
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Old 03-09-2011, 05:52 PM   #6
KevinM
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I haven't had a problem eating it normally (I usually add coconut milk and sugar). I doubt it'd be different if used in a beer (sans coconut milk of course). Same thing with any of the other rice strains. It's a rare day when I don't have rice (usually jasmine or sticky) with at least one of my meals.
The only issue would be if it was processed on a line that processed wheat, and while it isn't impossible, seems to be rather rare.

 
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Old 03-09-2011, 07:42 PM   #7
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Quote:
Originally Posted by KevinM View Post
It's a rare day when I don't have rice (usually jasmine or sticky) with at least one of my meals..
I think that's probably the case for all of us.

I use calrose medium grain for flexibility and costco availability.

 
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