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Posted on: Wed, 02/07/2007 - 9:02am
gvmom's picture
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Joined: 08/24/2005 - 09:00

Thanks Krasota -- I couldn't remember. We have to watch for tree nuts too. It is too bad too because when I looked on their site I remember thinking that they probably would have good products. But yeah -- no tree nuts here in addition to the peanut.

Posted on: Mon, 03/05/2007 - 3:12am
beachfan's picture
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Joined: 02/15/2006 - 09:00

I use Carol Fenster's cooking 101, book, there's a recipee for bread that I use. It calls for soy lecithin, I just leave it out, I used to use egg replacer, but now can use egges. It is one of the best bread recipes out there, I've tried a lot. I've had no luch with the kind you buy in the store, yuck! Also, I used to make bread from the Motina flour, it was good also. Chebe makes an all-purpose bread mix, it calls for eggs, don't know if you can substitute egg replacer though, I get it at Vit Cottage. Good luck!
Note: I used Lundberg brand rice milk when my child was allergic to milk for baking. The rice dream rice milk has a very small amount of gluten in it, so don't use it.
[This message has been edited by beachfan (edited March 05, 2007).]

Posted on: Mon, 03/05/2007 - 3:54am
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Anonymous (not verified)

thanks beachfan...GREAT tip...
I'll see if i can somehow find that cookbook at the library or something...i don't have the funds to run out and buy yet another cookbook, but i'm sure i can find it out there or maybe used online or something...
thanks for the tip about the ricemilk too...

Posted on: Wed, 04/11/2007 - 4:02am
sillyfeline's picture
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Joined: 03/28/2001 - 09:00

Rudolph's makes Rye bread (wheat-free & yeast-free) that tastes & feels like real bread. It's in the freezer section in most Whole Foods.

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