LISTSERV - CELIAC Archives - LISTSERV.ICORS.ORG

CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

	LISTSERV Archives
	CELIAC Home

	Log In
	Register

	Subscribe or Unsubscribe

	Search Archives

Options:	Use Forum View Use Monospaced Font Show Text Part by Default Condense Mail Headers
Message:	[<< First] [< Prev] [Next >] [Last >>]
Topic:	[<< First] [< Prev] [Next >] [Last >>]
Author:	[<< First] [< Prev] [Next >] [Last >>]

Content-Transfer-Encoding:	quoted-printable
Sender:	Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
Subject:	Gluten, what is it?
From:	Marlene Cohen <[log in to unmask]>
Date:	Fri, 28 Feb 2003 08:50:26 EST
Content-Type:	text/plain; charset="ISO-8859-1"
MIME-Version:	1.0
Reply-To:	[log in to unmask]
Parts/Attachments:	text/plain (9 lines)

<<Disclaimer: Verify this information before applying it to your situation.>>

I have a question, what actually is gluten other than being a component in 
grains.   What does it do?  If I were to substitute gf flour in recipes, what 
would happen.   And what is xantham gum?   I noticed that is in a lot of 
gluten free recipes.    

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *

ATOM RSS1 RSS2

LISTSERV.ICORS.ORG