Communication: Hydro-swollen amylose gels were prepared by chemical crosslinking with a polyethylene glycol diglycidyl ether. The degree of swelling of the amylose gel (q(w)) increases with increasing the amount of crosslinker in the preparation, which is a result contrary to other cases of chemically crosslinked polymer gels. The diffusion coefficient of a fluorescein and a fluorescein-dextran conjugate in the gel membranes was determined by the time lag method and increases as q(w) of the gels increases.