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Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
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Becky Scott <[log in to unmask]>
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Sun, 21 Nov 2004 22:56:56 -0700
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<<Disclaimer: Verify this information before applying it to your situation.>>

What do you use in place of reg. flour to thicken your pan gravy? Curious what works best (corn starch or flour) and if anyone out there has had particularly great luck with something. This is our first Thanksgiving GF.

Thanks
Becky

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