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Subject:
Internal temperature for baked bread
From:
"Beth J. Hillson" <[log in to unmask]>
Date:
Fri, 3 Feb 2006 09:40:42 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Hello everyone,

Thank you for all your helpful responses to my questions about the internal
temperature of baked gluten-free bread.  I received a range of temperatures
from 195 to 212 degrees.  Most of you recommended something around 205 to
210 and that sounds about right to me.  Thanks again for all your help!

Beth Hillson
Founder, Gluten-Free Pantry
Vice President, Product Development/Consumer Education
Glutino USA/Gluten-Free Pantry
860-633-3826 ext. 101
www.glutenfree.com

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