Guest guest Posted April 26, 2001 Report Share Posted April 26, 2001 Is there such a thing as cf milk pdwr for baking? I've tried using Vance's Dari Free, but it didn't turn out very well. I think it is more concentrated than a " real " dry milk pdwr. What do you people use? Also, I'm just curious, why is it that almost all gf bread recipes say to bake at 400* -- I never do, but I'm wondering why they suggest it when most gluten breads bake at 350*. Thanks! Quote Link to comment Share on other sites More sharing options...
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