Heather Tickner 0 Posted July 21 Share Posted July 21 I know citric acid is okay…what about citrus flour? I’ve never heard of it before but it’s in some sausage I was looking to buy. I believe it is just citrus fibre so it should be fine but… thoughts? Quote Link to post Share on other sites
Moderators SugarcubeOD 4124 Posted July 21 Moderators Share Posted July 21 It IS just dried and ground up citrus pulp. Seems the same to me as any other flour alternative as long as its not being used to recreate baked goods so I'd say you're good to go. Heather Tickner 1 Quote Link to post Share on other sites
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