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Subject:
From:
Ginger Conner <[log in to unmask]>
Date:
Mon, 19 Nov 2001 10:25:37 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Do you know of a substitute for tapioca flour that would work with the new
gluten-free flour recipe by Bette Hagman which contains the garfava bean
flour?  I made the basic bread without yeast from a recipe in her new
cookbook.  It tastes wonderul and has an excellent texture but it fell
after I took it out of the oven.  Any ideas?  I substituted egg replacer
for the eggs and egg white.  I used orange juice instead of the
buttermilk.  (I can't have eggs and casien.)

I have another question.  Since I am allergic to eggs, would the whites
only be ok?

Thank you, wonderful listmates.

Ginger
Mississippi

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