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Subject:
Re: Biopsy
From:
Karen Bulmer <[log in to unmask]>
Date:
Mon, 22 Apr 1996 07:43:27 -0600
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<<Disclaimer: Verify this information before applying it to your situation.>>
 
>Well, both are right. In Canada they use wheat starch in the icing sugar,
>and in the US they use corn starch. So I guess Canadians should find someone
>in the US to send them some. Also making one's own has been discussed here
>in the past.
 
Redpath Icing Sugar (from IGA) is gluten free.  There are IGA's in Alberta,
I don't know about the rest of Canada.
 
Karen, Edmonton, Alberta, Canada
 
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