tag:blogger.com,1999:blog-5488698205890947814.post3566146947935721806..comments2023-11-14T09:42:44.105-07:00Comments on Lily's Wai Sek Hong - Favorites: Homemade UDON Noodleslilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5488698205890947814.post-71006552725602349972012-08-07T08:39:21.449-06:002012-08-07T08:39:21.449-06:00gluten free flour
i am sorry, i don't underst...gluten free flour<br /><br />i am sorry, i don't understand what you meant. Tapioca starch/flour is widely used in <br />South east asia and i have baked with themAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-63555414197161075192012-08-07T03:52:44.041-06:002012-08-07T03:52:44.041-06:00These local cassava (or tapioca) flours are not we...These local cassava (or tapioca) flours are not well suited for use in baking applications which are based on wheat flour in the rest of the world, including North America. <a href="http://www.akfponline.com/" rel="nofollow"><b>Gluten-Free Flour</b></a>Gluten-Free Flourhttps://www.blogger.com/profile/02600706990746385602noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-71940513715817773402012-06-07T18:55:15.236-06:002012-06-07T18:55:15.236-06:00I like to see the results of your recipe! My own a...I like to see the results of your recipe! My own attempts at noodles were frustrating, until I checked the patent on kuay teow. The secret ingredient and process needed to make a chewy rice noodle texture is sodium alginate reacting to the noodles sitting in a calcium water bath. Strange, but that's chemistry of food I guess.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-70797401928946163822012-03-18T20:48:54.786-06:002012-03-18T20:48:54.786-06:00thank for the recipe..thank for the recipe..Ijahttps://www.blogger.com/profile/02972081637592090166noreply@blogger.com