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

[LYN M PARKINSON]

snip   >>I did find it interesting to see that it was rice flour, but not
amydoun, a more easily available starch, being used. Possibly a more
neutral flavor?<<


Adamantius et al,


Do you find much use of amydon?  I haven't made any sort of count, but it
seems to me that rice flour appears more often than amydon does.  Have
any of you on the list made and used it?  How would it compare to rice
flour for various uses?  I came across mention of the two as thickeners
in stews, today, and began wondering about the two: differences and
similarities.



Regards,

Allison

allilyn at juno.com

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