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Susan - it's sort of an ancient grain -- and they have flour, pasta, mixes, etc. Check out your health food store. I'm trying to remember the name of the company that makes a good product -- it's in Michigan and I've used it a few times a number of years ago. It's been awhile and i don't really remember its qualities, etc. But I guess any good book on grains would tell you.


Re 'strong' flour in the reply above -- I would think that would be a flour with a high gluten count - maybe a bread flour?


MsgID: 0027754
Shared by: Shirl
In reply to: While we're on the subject......
Board: Cooking Club at Recipelink.com
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