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Shell, How about making it 9?
-------------------- Courage doesn’t always roar. Sometimes courage is the quiet voice at the end of the day saying, “I will try again tomorrow”. Mary Anne Radmacher
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Am I sensing a theme here? Ok, that does it... next year I know how to make some Christmas cash for shoppin.... I make everyone a loaf (for a very small fee + shipping) hehehe
-------------------- www.facebook.com/shell.marr
www.myspace.com/shellmarr
Edited by Shell Marr (12/05/06 04:26 PM)
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LOOKS SOOO GOOD!! I am definitly going to try this..
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My three loaves are in the oven now...can't wait to try!!
-------------------- ~jules
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Mine will be this weekend!! Let us know that you think......
-------------------- www.facebook.com/shell.marr
www.myspace.com/shellmarr
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I liked it, but hubby and son didn't. My Dh thought the texture was too spongy...
But, I liked and will be bringing two loaves to an xmas work party Friday!
-------------------- ~jules
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was it still warm or cooled when they tried it? Just wondering..... all my family members loved it...... no mater what... but the texture does change after it cools....it's really more of a pound cake feeling once cooled, not light like a banana bread would be.
I'm glad that YOU liked it!! hehehe
-------------------- www.facebook.com/shell.marr
www.myspace.com/shellmarr
Edited by Shell Marr (12/18/06 08:19 AM)
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I was very excited about this, but had terrible results using my normal gluten-free flour mix. It was gummy and nasty and took nearly 2 hours to cook. I have yet to have a gluten-free baked item come out edible since switching to the EFI diet.
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Is there anything that I can use in place of the applesauce? I'm trying to try a new item (in this case eggs) one at a time and if I used the applesauce and had a flare up I wouldn't know if it was the eggs or applesauce that did it to me. Any help would be great.
Thanks, Courtney
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Okay, it's "next year" now... when can we start placing orders for your bread?
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