[zachalexander]

I'm not particularly interested in maltodextrin either – haven't used it in either of the two recipes I've written. That was a sort of rhetorical stand-in for "bulk ingredients I might not otherwise have access to".

Honestly I feel like a lot of soylent people are overengineering it, using obscure, industrial carbs like maltodextrin when there are plenty of varieties of flour, starch, and sugar already available at supermarkets everywhere.