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MORTICIAADDAMS's Photo MORTICIAADDAMS SparkPoints: (283,016)
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8/25/08 11:23 P

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I use all kinds of specialty flours. I have used soy, almond, quinoa, buckwheat, amaranth, oat, etc. You might use guar gum or xantham gum to thicken gravy too. It works great

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,102
8/24/08 4:40 P

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Sorry. I have not used it.

co-leader of Love to Cook


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BIRDIE35's Photo BIRDIE35 Posts: 125
8/24/08 3:45 P

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I've heard that soy flour is lower in calories & higher in protein than any other flour. I practically don't use any flour any more, but occasionally I'd like to thicken gravy in some healthier way.

Thanks
Birdie



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