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Old 01-08-2007, 12:45 PM #1
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myst myst is offline
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Join Date: Aug 2006
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myst myst is offline
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Join Date: Aug 2006
Posts: 85
15 yr Member
Question Flour Question
If tapioca flour, potato starch, corn starch, and arrowroot are all basically interchangeable, then why do recipes call for 2 or 3 of them? Do they each act just a little differently? Or is it more of a flavor thing?
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