CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

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

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

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

Print Reply
Subject:
GF FLOUR MIXTURE
From:
lowcan <[log in to unmask]>
Date:
Thu, 25 Feb 1999 08:30:01 -0800
Content-Type:
text/plain
Parts/Attachments:
text/plain (10 lines) 
<<Disclaimer: Verify this information before applying it to your situation.>>

I am in need of a GF flour mixture such as Betty Hagman's, but without
potato flour or soy flour.  What would be a good flour mixture and what
proportions of each would I use?  It seems that most recipes call for a
GF flour "mixture", rather than just a single GF flour.

Thank you.
Candice in California

ATOM RSS1 RSS2