RICE
Showing posts with label RICE. Show all posts

Thursday 11 August 2022

Who Needs to Follow a Gluten-Free Diet?

What is the description of gluten-free? A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and several other grains. It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta

With celebrities endorsing gluten-free diets and numerous studies claiming that gluten is a potentially harmful compound, it’s no wonder that more people are going gluten-free every year. A gluten-free diet excludes all gluten-containing foods. Gluten is a protein that is naturally found in a range of grains, including wheat, rye, barley, and spelt. Even some foods that don’t naturally contain gluten may be contaminated with the protein if manufactured in the same warehouse as gluten-containing grains. Gluten is often added to foods to enhance their texture. It acts as a binding agent and adds extra flavor to these foods. Therefore, you might spot gluten on the nutritional labels of a wide range of food products in the grocery store. It’s even found in some beauty and cosmetics products too. 

Tuesday 15 August 2017

RICE - GRAIN OF THE WEEK

rice-ingredient-of-the-week-nairobi-kitchen-weekly-ingredient

Hey Lovelies,
Let's talk about rice today. It is such a common ingredient that we tend to use almost on a daily basis yet it is so versatile. For instance did you know that, there are over 40,000 varieties of rice! Whoa! What? Ok. The varieties of rice are typically classified as long, medium, and short-grained. The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain.Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded. Short-grain rice is often used for rice pudding. Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture. Rice flour and starch often are used in batters and breadings to increase crispiness.
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Maira Gall