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Date: | Tue, 26 Dec 1995 02:16:14 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I have not eaten any bread since being diagnosed with CD. I thought I
would try baking some, but the recipe I have calls for vinegar. I know not
to use the distilled white vinegar, but with so many different kinds out
there I don't know which is best suited for baking bread or other things.
Do some of the vinegars have a stronger taste than others. Are some better
suited for specific applications? (ie. salads, cooking, baking)
Also, does anyone have any suggestions for a bread recipe that is a
favorite, or that would be a good one to start out with. (I have Bette
Hagman's books, I just don't know which recipes would be good).
I would appreciate any suggestions. Thanks in advance.
I hope you all came through the weekend totally Gluten Free!
Cindy
--
Howard J. Kass, CPA [log in to unmask]
Cindy Koller-Kass Voice: (216)831-4141
FAX: (216)831-4887
Hope things aren't too taxing for you!
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