SC - amydoun (a new question, I swear!)
Kiriel & Chris
kiriel at cybergal.com
Mon Sep 7 03:37:01 PDT 1998
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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