Comments for Amasake Fritters by Susan Marque at http://cybermacro.com , comment 1 to 4 out of 4 comments http://cybermacro.com Tue, 16 Mar 2010 08:21:54 +0100 FeedCreator 1.7.3 http://cybermacro.com/macrobiotic-recipes/cybermacro/amasake-fritters-by-susan-marque.html#comment-591 Glutinous for the rice doesn't actually refer to dietary gluten--just stickiness. Sweet rice is gluten-free. - Sally Parrott Ashbrook Fri, 29 Feb 2008 18:33:45 +0100 http://cybermacro.com/macrobiotic-recipes/cybermacro/amasake-fritters-by-susan-marque.html#comment-590 Yes Dany, you are right about the Koji being pricy. Instead of Koji you can use sprouted wheat grains. Use them fresh, or dried and grind them before use. But I have never achieved so strong sweet taste like the Koji made amasake. If any of you know, how to make so sweet tasting amasakes but without Koji, I am all ears. Sorry for my English ;-) - MacroLover Thu, 28 Feb 2008 16:56:32 +0100 http://cybermacro.com/macrobiotic-recipes/cybermacro/amasake-fritters-by-susan-marque.html#comment-573 actually, sweet brown rice does not contain gluten, although it is sometimes known as glutinous rice. in this case, "glutinous" refers to the sticky texture of the rice when cooked, not to the protein "gluten" found in wheat, rye, and barley. - guest Tue, 18 Dec 2007 13:44:20 +0100 http://cybermacro.com/macrobiotic-recipes/cybermacro/amasake-fritters-by-susan-marque.html#comment-559 is there any replacement for the koji ? (it is very expensive ) - dany Tue, 16 Oct 2007 13:49:10 +0100