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	<title>Can I Have This &#187; Food Science</title>
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		<title>Baking Basics: Xanthan Gum</title>
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		<pubDate>Fri, 31 Dec 2010 18:18:38 +0000</pubDate>
		<dc:creator>selina</dc:creator>
				<category><![CDATA[Food Science]]></category>
		<category><![CDATA[baking]]></category>
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		<category><![CDATA[flour blends]]></category>
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		<description><![CDATA[Many of us have recipes based on wheat-flour that we would like to convert to gluten-free.  In order to do that, we first need to choose an appropriate flour blend and then add enough xanthan ...]]></description>
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		<title>12 Tips for Baking Gluten-free Muffins and Quick Breads</title>
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		<pubDate>Sun, 17 Jan 2010 21:00:18 +0000</pubDate>
		<dc:creator>selina</dc:creator>
				<category><![CDATA[Food Science]]></category>
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		<description><![CDATA[Gluten-free flours work very well in muffin and quick bread recipes, often producing results that are indistinguishable from those made with wheat.  In fact, I have experimented with many different kinds of gluten-free flours in ...]]></description>
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		<title>Baking Basics: Gluten-free Flour Blends</title>
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		<comments>http://www.canihavethis.com/baking-basics-gluten-free-flour-blends/#comments</comments>
		<pubDate>Wed, 13 Jan 2010 15:40:28 +0000</pubDate>
		<dc:creator>selina</dc:creator>
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		<description><![CDATA[When I started baking gluten-free, I went through a big learning curve to understand the properties of various gluten-free flours, and how to mix them to get the results I wanted.  I studied cookbooks, took ...]]></description>
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