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Subject:
From:
Kathy Smith <[log in to unmask]>
Date:
Tue, 4 Dec 2001 15:19:04 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

The summary to the bread machine question prompted me to ask a question that
I have been wondering about.  Why do most gluten free breads only have one
rising?  Is there a good reason for this?  I just made the Butter Basted
Bread in Bette Hagman's More from the Gluten Free Gourmet, which called for
the batter to rise once in the mixer bowl, be beaten again, then poured in a
loaf pan to rise a second time.  It turned out great.

Also, how do you get the loaves and rolls to be nicely shapen?  I have tried
buttering my hands and I have also tried covering them with rice flour to
shape the rolls and tops, but nothing has really worked very well.

Thanks.  I will summarize.

Kathy
Pittsburgh, PA

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