SC - Re:amydon vs. rice flour (was Sugar...)

[david friedman]

At 9:53 PM -0400 7/7/98, Adamantius wrote:

>We can get wheat starch here, too, in most Asian groceries (although
>real amydoun seems to be more like ultrafine flour of very soft wheat,
>rather than purified starch, which is what this stuff is.

I normally find it in Iranian (Persian) grocery stores, called wheat starch.

Elizabeth/Betty Cook


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================