Subject: | |
From: | |
Date: | Fri, 25 Aug 1995 07:36:18 MDT |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
The graham cracker recipe in Bette Hagmans's "More From the Gluten-Free
Gourmet"
is wonderful. I put the dough on a greased cookie sheet and roll it out thin
(right in the cookie sheet) with a small pizza roller and then cut into
squares
before baking. I, too, like more fiber in my baked products so I substitute
rice bran for some of the GF flour. Also, I substituted some sweet rice
flour
for some of the rice flour.
If that is too time-consuming, Health Valley just recently reintroduced their
Rice Bran Crackers. These are an excellent substitute for graham crackers -
just to eat or to use as crumbs in pie shells, etc. The package says that
they
are Gluten-Free.
Joan Van Loozenoord
Littleton, CO
[log in to unmask]
|
|
|