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Date: | Fri, 3 Apr 1998 08:54:18 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi Pam~ Welcome aboard & we're thrilled to have someone with a degree in
nutrition who is familiar with both diseases, first hand.
No! What you said was not redundant & there are several factors---
structurally speaking of what makes GF bread so darn tricky.
For some reason it does not have the shelf life that gluten breads do.
Either commercial or home made Gf bread (even using the small amount of
vinegar they call for in home made GF bread) seems to go bad fast. Guess
that's why the stores often carry Gf bread in the freezer section.
Ener-G foods vacuum seals theirs to stabilize it & also has one of those
moisture absorbing *thingies* in with the bread..... but once you break
the seal... it seems to go bad pretty quickly as well.
I guess my biggest problem is the flavor & texture is not all that great
& I'll admit I'm not particularly fond of having to do extra work <they
call it cooking from scratch> in the kitchen. I do like the Welbilt
bread machine's cinnamon raisin bread recipie..... it kind of tastes
like bagels-- but to find the time to do all that for one *dinky* loaf
of bread .... well- that's another story.
The only other books I've seen that have decent bread recipies are Bette
Hagman's "The Gluten Free Gourmet Cooks Fast & Healthy"- finally- a
gluten free cookbook with some attention to fat & cholesterol content!
Do you have Jax Peters Lowell's "Against the Grain" - an excellent book
I consider a "must have" for anyone with sprue. Mostly deals with how to
incorporate CS in your life with a healthy dose of humor. Also contains
some recipies (good kid stuff) like toll free cookies without the toll,
and lots of references to GF groups & GF mail order vendors.
I'd be happy to send the ISBN#.
Fran
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