SC - Mead

[LrdRas@aol.com]

kat wrote:
> 
> So the gist of what I have gleaned from this discussion is, amydoun is a wheat-based starch with similar properties to modern cornstarch, is used in the same way and produces similar results.
> 
> So let's say I wanted to bring my perioid cooking a step closer to *period* cooking by obtaining some amydoun.  Can I actually purchase this somewhere under some name or other; or do I actually (gasp) have to make it myself?
> 
> Always curious,
> 
>         - kat
> 
> --kat griffith, editor--
> 

Hi, I have found that, at least here in Australia, many brands of
'cornflour' are in fact made of wheat.  So finding your wheat starch
might not be a problem at all. 

It may of course be different in the US, after all wheat is our thing,
and corn is yours!

This is something I take very careful note of when I buy cornflour, as I
always cater to wheat intolerances. 


Kiriel
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