Korean cooking forum topics:
I would really like to try shikhye as my family really likes it. Unfortunately, I need to eat gluten free and malt comes from barley which contains gluten.
Shikhye requires malt power. I am assuming that it is for the fermentation not only for the taste. Does anyone have any suggestions on something I could use instead? I know it would probably change the taste, but do you think regular yeast would work? Would the rice ferment properly on its own without malt?
Any feedback would be greatly appreciated.
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