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From:
Rene Delehanty <[log in to unmask]>
Date:
Wed, 24 Jan 1996 13:40:32 -0600
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<<Disclaimer: Verify this information before applying it to your situation.>>
 
Sandy Bycenski <[log in to unmask]> wrote:
 
>I agree about the texture of rice flour breads.
>But the receipe with Suregel and gelatin is excellent, it's moist, stays
>fresh for a week and holds together when sliced very thin.
>I'll try and find the receipe and forward to you.  slb
 
I, too, would like a copy of your recipe. I'm fairly new to the
bread-making process (as in the fact that I made my first loaf several
years ago and thought it was awful, so I never made any again!) and am
wanting to get a bread machine. I appreciate the "talk" about all the
different machines on the market as it will help me decide which one to
purchase.
 
I am a single parent who works full-time and goes to college full-time, so
anything to help me save time when preparing my food is greatly
appreciated! I really enjoy being on this list as in only one week I have
already learned so much about this crazy "disease."
 
Also, I have recently read that Spelt bread is a no-no for celiacs. I have
been eating it for over a year now with no noticeable discomforts (i.e., no
stomach cramps or everything that goes along with it). Am I correct in
assuming that I should NOT be eating this bread?
 
Thanks everyone!
 
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Rene' Delehanty                         Phone: 913*532*1565
Editorial Assistant                      FAX: 913*532*5632
Kansas State University               E-Mail: [log in to unmask]
University Publications    WWW Homepage: http://www.ksu.edu/~arene/
5 Anderson Hall
Manhattan, KS 66506-0118
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