Just moved to Alberta. I need a lot more corn starch here than I did in Europe. Any suggestions on brand/other stuff (no flour)?
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Amanda is a co-founder of Food52.
Can you explain why you need more -- do you mean that when you thicken sauces you find that it takes more to work?
@amanda: Though I could twitter reply, can't sadly, so created a second one by mistake.
All of the flavor but no need for naptime.
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