CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG
Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Condense Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Content-Type:
text/plain; charset=ISO-8859-1; format=flowed
Date:
Thu, 14 Dec 2006 15:08:30 -0600
Content-Disposition:
inline
Reply-To:
AMGill <[log in to unmask]>
Subject:
GF French Bread?
MIME-Version:
1.0
Content-Transfer-Encoding:
7bit
Sender:
Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
From:
AMGill <[log in to unmask]>
Parts/Attachments:
text/plain (16 lines) 
<<Disclaimer: Verify this information before applying it to your situation.>>

Hi All--

This may seem like an odd question, but can someone tell me what makes
French bread, "French?' Can we use an existing bread recipe to make the
necessary changes?

Thanks.

Cheers,
Ayn in Alabama

*Support summarization of posts, reply to the SENDER not the Celiac List *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2