It’s been a while since I posted here.  to tell you the truth, I still understand too little about gluten free baking to feel comfortable with trying anything.  The gluten free world is a very confusing place for someone who is still so new to it all.  Also, I don’t have the time and energy to keep up with a food blog, so I shall say goodbye to this blog, for now.


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One response to “Goodbye.

  1. aplausiblepremise

    Heh, it is not so bad.

    Bob’s Red Mill has beautiful and easy mixes. If you still get symptoms you have to also cut out xanthum gum, in which case, you substitute with guar gum at one and a half times the quantity of xanthum gum. You will then have to do your own scratch baking because xanthum gum is stronger and favoured by manufacturers.

    Be aware that gluten free tends to have as much as double the calories of regular baking.

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