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- wine chef
November 18, 2012, 5:09 pm
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I'm not gluten-free per se, but have heard a lot about different flavors
and textures coming from all sorts of base flours that happen to be
gluten-free. Each is used differently with varied results using various
techniques of blending with other flours -- even adjusting the yeast and
moisture holding elements of the recipe. Any thoughts good bad or ugly
on the topic?
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