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Date: | Tue, 1 Jun 2010 14:15:46 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi Everybody
Please join me during my talk at the Gluten Intolerance Group meeting in
Minneapolis, MN on Saturday, June 5.
I will show you how to have fresh, hot bread on a daily basis with a few
simple tips that make your life easier.
I'm using a technique that has been around for centuries, but has gotten a
lot of attention since 2006 when Mark Bittman wrote about it in the New York
Times.
This technique gives our gluten-free bread a lovely texture, a more complex
flavor, and saves you precious time in the kitchen.
So, please join me and let's, as they say, " break bread together."
Carol Fenster (author of 1,000 Gluten-Free Recipes)
President/Founder, Savory Palate, Inc.
8174 South Holly Street, #404
Centennial, CO 80122
303.741.5408 phone; 303.741.0339 fax
http://www.SavoryPalate.com
http://www.gfreecuisine.com/blog/
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