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Date: | Thu, 9 Sep 2004 22:34:39 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I am fairly new to a GF diet. I was diagnosed in June. Since then I have
not had a single piece of
bread of any kind other than GF from a natural foods store. However, all of
the ones that I tried
were very dense and heavy. I hated them, took a couple of bites and threw
the rest of the loaf out!
I also have had NO baked goods what so ever, which was literally killing me.
I have a sweet tooth
once in a while and love brownies, etc.
However, someone on a recent posting mentioned that when they bake, they
substitute a one to one ratio of cornstarch
for flour. So, I had some extra bananas the other day and decided to try it
on banana bread. I just used my regular
banana bread recipe but did the substitution. It was SOOO good!! I thought
others might want to know!! I could
barely tell. Even my teenage daughter ate it!
Now I'm ready to try it on brownies, etc....
Judy
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