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Living Well Without Wheat The Gluten-Free Gourmet

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Bette Hagman had brought tasty food back into the lives of more than one million people who are intolerant to the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The premier crator of this book, Hagman has spent more that twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. This book alson contains some 200 recipes that include new flours, ingredients, and tips.

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