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Date: | Mon, 6 Nov 2006 18:05:00 +0000 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
The recipe I like is found in "125 Best Gluten-Free Recipes" by Donna
Washburn and Heather Butt.
It is called pumpernickel loaf.
I use the whole bean flour and instead of yellow pea flour (can't find it) I
use sorghum flour. Also, I use either
olive oil or coconut oil instead of vegetable oil.
I use an electric mixer to mix ingredients, but I don't use the paddle, just
the regular attachment.
However, I do cover the dough in the pan and let it rise on a warm burner
(caused by the oven heating up) and
it never takes 60 minutes to rise. Also, I have found that it tastes good
when I bake it 30-40 minutes longer
than the recipe calls for. It doesn't fall. Non-celiac people like it
too.
Betty
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