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Reply to "What would you sub for flour in this recipe?"
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[quote=Anonymous]I like the C4C gluten-free flour blend from Williams Sonoma best, but it's expensive and difficult to get. King Arthur is my second choice. It won't be just like the real-wheat-flour version, but will be pretty good. -Non-GF person who does a lot of cooking for a GF family member and shares many of the meals, but also eats enough real wheat on my own to really notice the difference when I eat GF[/quote]
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