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Dear all,
     As I get braver and more daring in my quest to create
ever more "normal" GF recipes, I have found one sticking point
that some of you may have resolved:
     The one thing I can't think of a good substitute for is
filo (phyllo) dough (the really thin flaky pastry).
     Have any of you found good substitutes that work in recipes
calling for filo?
     Send to me privately ([log in to unmask]) and I will post the
summary to the list.

Thanks!
Nancy (S. Illinois)