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Date: | Fri, 4 Apr 2003 11:51:29 +0200 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
First a big thank you to everyone who took the time and trouble to
respond,as I have not been able to reply.
FYI,the pappadums or pappadoms (both spellings have been used) were labelled
as Udad Papad, not pappadoms,but look and taste the same.The
udad-dal(spelling on the pack) or urad-dal flour is apparently made from a
lentil ,while the papadkhar is a type of baking soda, and it's G.F. status
is unknown.The local brands of pappadoms use a type of chickpea flour,and
this was a much smoother and lighter texture,which got me wondering.Thanks
again Tracy in South Africa.
gulliford
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