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Dear list members,
 
Sometimes I see recipes for gluten free bread which list a type of cellulose
as an ingredient.  Can someone tell me what the results are of using
cellulose?  I have purchased something called Granulated Cellulose.  Does it
work in a recipe like xanthan gum?  Would one ever use both xanthan gum and
cullulose?
 
Yours, Pat Draper