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Dear listies,

I have been reading lately about 'wine' flours--the most recent issue of 
Living Without has recipes for GF pasta using Cabernet flour.  It seems 
that after the crushing part of the wine making process, the seeds can 
be ground to produce a flour which has goo nutrients (resveratrol, omega 
3's and more).

This is totallt new to me--I was wondering about where I could buy 
grape-seed flours?  anyone have any experience?

Best,

Chris in Northern CA

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