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Re: What about rice, barley, oat, rye, buckwheat flours as sub
      02/27/03 03:25 PM
SharonMello

Reged: 01/22/03
Posts: 996
Loc: Groveland, CA

I can see you in your matching hat and handbag now! If a person is wheat and gluten sensitive, can any of the subject flours be used instead? And if they can, do you have to add any "extras" for them to work like regular flour?

BTW, Gold Metal's Better For Bread flour works great in the bread machine. It's the only one I use.

Thanks.
Sharon

--------------------
Sharon
"Anything Chocolate"...that is all!

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Entire thread
* HEATHER: DIFFERENCE BETW CAKE FLOUR/BREAD FLOUR
SharonMello
02/27/03 11:53 AM
* Re: HEATHER: DIFFERENCE BETW CAKE FLOUR/BREAD FLOUR
HeatherAdministrator
02/27/03 12:17 PM
* Re: What about rice, barley, oat, rye, buckwheat flours as sub
SharonMello
02/27/03 03:25 PM
* Re: What about rice, barley, oat, rye, buckwheat flours as sub
HeatherAdministrator
02/27/03 03:52 PM
* Re: What about rice, barley, oat, rye, buckwheat flours as sub
emmab
03/01/03 10:31 PM
* Re: What about rice, barley, oat, rye, buckwheat flours as sub
HeatherAdministrator
03/01/03 10:55 PM
* Re: What about rice, barley, oat, rye, buckwheat flours as sub
emmab
02/28/03 01:01 AM
* Thanks!
HeatherAdministrator
02/28/03 10:48 AM
* Re: HEATHER: DIFFERENCE BETW CAKE FLOUR/BREAD FLOUR
torbetta
02/27/03 01:43 PM

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