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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Eric Jorgensen wrote:
> I guess you could. Reduce the volume maybe 10% and mix it with the > flour. It's going to contain some corn starch but that's not going to hurt > anything. > Why the hell do they put cornstarch in it, anyway? Just to make it feel smooth/silky? For some reason, I never realized it was there, untiul reading your note. Wouldn't matter, but I'm allergic to corn, just the starchy parts! Dave |
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