<<Disclaimer: Verify this information before applying it to your situation.>>
I am doing some research on bread baking and recall someone mentioning an
internal temperature that bread should reach when it is completely baked.
Does that ring a bell with anyone?
Thanks, Beth
Beth Hillson
Founder, Gluten-Free Pantry
Vice President, Product Development/Consumer Education
Glutino USA/Gluten-Free Pantry
860-633-3826 ext. 101
www.glutenfree.com
*Please provide references to back up claims of a product being GF or not GF*
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