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Fantastic PASTA substitute
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<blockquote data-quote="janewatt" data-source="post: 455849" data-attributes="member: 23478"><p>Sounds great. Now searching for psyllium husks. "Local" Bio shop is over at St Malo (30kms) and has a strange range of expensive stuff, so I'm afraid it'll have to be Amazon. </p><p>There seems to be a variety of powders - are they all much the same? A French site says it's "blond" rather than "noir" that's needed. I've never used it before.</p><p></p><p>While I'm posting here I wondered if there's any alternative to almond flour or anything I could mix it with? Recent cake attempts using it have had a strange taste and are a bit claggy!</p><p></p><p>Thanks for all you recipes!</p><p></p><p>Best wishes,</p><p></p><p>Jane.</p></blockquote><p></p>
[QUOTE="janewatt, post: 455849, member: 23478"] Sounds great. Now searching for psyllium husks. "Local" Bio shop is over at St Malo (30kms) and has a strange range of expensive stuff, so I'm afraid it'll have to be Amazon. There seems to be a variety of powders - are they all much the same? A French site says it's "blond" rather than "noir" that's needed. I've never used it before. While I'm posting here I wondered if there's any alternative to almond flour or anything I could mix it with? Recent cake attempts using it have had a strange taste and are a bit claggy! Thanks for all you recipes! Best wishes, Jane. [/QUOTE]
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