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As I was compiling the summary for flours for bakingm the thought struck
me that maybe we should start a writing camgpain to the food network for
gf  recipes.  I've been writing, but getting nowhere.  However, if even
ten percent of us write, then we have a better chance of having
professional chefs helping us....and noticing us.
E-mail at WWW.FOODTV.COM

Ann