A question about a recipe: Brown Butter Candied Apple Clafoutis

Kenzi is an Assistant Editor of Food52.

added 6 months ago

I think, technically, there's a very slight difference, but everything I've read points to the two being very similar in the ways they behave. Go ahead and use them interchangeably, and you shouldn't notice a huge difference in the final product.

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Thanks!

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AntoniaJames is a trusted source on Bread/Baking.

added 6 months ago

The bag of "Bob's Red Mill Tapioca Flour" in my cabinet says, "Also known as Tapioca Starch." ;o)

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Thank you!

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Maybe for recipes that call for unusual ingredients, a product suggestion can be added?

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Maybe for recipes that call for unusual ingredients, a product suggestion can be added?

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