Thanks for the reply, I will go to the market today and check it out. I will let you know. I am curious though if anyone knows with regard to flour and the talk of protein and gluten what the chemical reason is for white flours working better than rice or other grain flours. Randi, it all has to do with gluten being able to provide structure to baked goods. A good food science book like Bakewise by Shirley Corriher or Professional Baking by Wayne Gisslen will provide lots of information. ~MaryJane Good advice from MaryJane, Randi. Wheat flours are the only ones with a really sufficient amount of proteins (gliadin and glutenin) to form gluten, which is the stretchy substance that allows yeast dough to trap CO2 from the fermenting yeast and expand (without simply popping like a balloon). PJH

• Reply