SC - Rumpolt's Tarts

[TG]

I got to thinking, soy beans were common, kept dried and soy flour is a good
substitute for flour in non-gluten applications. If we sort of wing it and
retranslate bean paste as ground beans, I will have to play around to see if it
works but you might get a fairly respectable noodle from soy flour, egg whites and
cream.

Elaine Koogler wrote:

> I believe it would be the red Adzuki beans, but will ask.....
>
> Kiri