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on 4 January 1999
This book contains my all-time favorite GF bread recipe. Carol Fenster uses stiffly-beaten egg-whites in many recipes to aid in rising and texture. An added benefit is, many of her recipes are lower in fat and cholesterol than other GF recipes. The recipes are well-written, easy to follow. This is the cookbook that I use the most in my everyday cooking as a Celiac.
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