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Post by DaiseyMama on May 10, 2005 18:17:12 GMT -5
Are these used for the same things...in the same ways?
Is one virtually the same as the other?
Is one healthier than the other?
Are there health variations of each..?
For instance...organic lecithin, organic C.O.T., as opposed to the regular?
Thank you...you're all just so smart.
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Post by Mom2boys on May 10, 2005 18:44:46 GMT -5
I have no idea.....  |
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Post by DaiseyMama on May 10, 2005 23:03:54 GMT -5
Oh, My Gosh..what in the world is wrong with me?
I DIDN"T mean Cream of tarter....I meant CORNSTARCH...the stuff that thickens things.
GOODNESS! I'm so embarrassed.
Cornstarch!!! Cornstarch!!! Cornstarch!!!
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Post by Mom2boys on May 11, 2005 5:55:00 GMT -5
okay,now I can tell you some stuff ;D
I use arrowroot powder instead of cornstarch because corn is one of those funky foods that can be moldy and you don't even know it. So, I avoid it in powder form unless I'm grinding it myself.
The lecithin , if it is soy lecithin is usually gentically modified, so I don't use it unless I have to. I have to use it in my tortillas or they will crumble. It also comes in my dough enhancer. I would love to not ever use that product again, but my bread is not the same without it. I don't use gluten in my bread.
So, I don't think that they are interchangeble in recipes, but maybe they are.
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Post by DaiseyMama on May 11, 2005 10:10:38 GMT -5
Okay, Thank you for those tips. Sorry for the confusion. Goodness! Well this will give me a place to start.
-Daisey
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