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From: Hank Rogers <Hank@nospam.invalid>
Newsgroups: rec.food.cooking
Subject: Re: More Christmas baking
Date: Wed, 18 Dec 2024 16:15:12 -0600
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Dave Smith wrote:
> On 2024-12-18 4:44 p.m., Graham wrote:
>> On 2024-12-18 1:47 p.m., Dave Smith wrote:
> 
>>> It's worth trying just to see how easy it can be to make something so 
>>> good.
>>
>>
>> I made some pastry the other day using GF flour. It was a different
>> brand to the usual one I bake with for my gluten-intolerant friends.
>> When baked, it was so fragile that the tartlets were difficult to pick
>> up without them immediately crumbling. I usually buy the S/M own brand
>> but thought that the Robin Hood brand would be better. Boy, was I wrong.
>> It was OK in cookies but there one uses a couple of eggs as binders. I 
>> used one egg yolk for the pastry but it clearly wasn't enough.
> 
> 
> I may have to try GF flour so I can bake something for my son who was 
> recently diagnosed celiac.
> 

Officer, have you ever had any genetic tests done? Some genes cause 
crippling or even deadly medical conditions, and you sure have a lot of 
that.