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

[yaini0625 at yahoo.com]

Corn flour and corn meal are a staple in my house and are gluten free. I have never heard of wheaten corn flour, unless it was a box of Jiffy corn bread where flour was added.
3 celiacs and 1 diabetic live in my house.
------Original Message------
From: Margaret Rendell
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
To: Cooks within the SCA
ReplyTo: Cooks within the SCA
Subject: Re: [Sca-cooks] First Recipe from Libro di cucina/ Libro per cuoco, in parts
Sent: Feb 11, 2010 2:57 PM

> Antonia di Benedetto Calvo <dama.antonia at gmail.com> wrote:
> 
> Nnnnoooo.
> 
> Corn flour is from maize (ie, what N. Americans call corn starch).  
> "Wheaten corn flour" is wheat starch.

I've never seen corn flour made from maize (although I haven't looked all that hard). Ask an Australian coeliac how hard it is to find cornflour that isn't made from wheat...


Emma
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