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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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