Guest guest Posted December 10, 2006 Report Share Posted December 10, 2006 Hi everyone, I'm new here, so I thought I'd say hello. I was diagnosed with gluten intolerance (no serious villi problems, but painful nontheless) last spring, which added insult to injury, since I am also allergic to most vegetables and soy. Living a gluten-free diet has been one long challenging road. Many gf products contain either bean flour or soy flour, so even they are not safe for me, and I'm still checking labels. Last week I was in Whole Foods and finally found the most amazing brownies (Crave) and biscotti (Mariposa), so life has just gotten a lot better! Bread is still an issue - my parents sent me a great gf bread baking book from Germany, but I'm still experimenting with flour types. I just found tapioca flour, I'm hoping that will give a better texture. Any input would be greatly appreciated! Also, are there any actual gf bakeries around the South Bay? Steph San Quote Link to comment Share on other sites More sharing options...
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