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substiutions for wheat flour in baking

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substiutions for wheat flour in baking

Caitlin McGrath | Jan 16, 2002 05:04 PM

A friend wants to make a gingerbread that can be eaten by someone with a wheat allergy. His thought was to use some combination of potato flour and tapioca flour. He's looking for advice on ratios, or for other ideas for substitutions that will achieve the appropriate texture. Does anyone have experience with this? Please share your advice.

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