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Subject:
From:
Don Millette <[log in to unmask]>
Date:
Sun, 10 Nov 1996 11:52:42 +0500
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<<Disclaimer: Verify this information before applying it to your situation.>>
 
Is it just my lousy baking skills or does gluten free bread not rise very
well... I am using "CeliMix" by Nelson David of Canada... and Fleischmann's
traditional yeast...  Trouble is, the bread never looks like real bread...
 
Is there a trick to this?

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