[Sca-cooks] First Recipe from Libro di cucina/ Libro per cuoco, in parts

Sharon Palmer ranvaig at columbus.rr.com
Wed Feb 10 23:32:43 PST 2010

>Once you are down to the starch (just starch as refined as we get it 
>these days) does it matter the source or is it chemically the same?

No, its not.   Especially if you are feeding a celiac, but the 
cooking properties are different too.


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