Guest guest Posted November 15, 2008 Report Share Posted November 15, 2008 I'm on the quest for a sugar that doesn't make me pay for it later. Am I the only one that reacts to C & H granulated sugar? If so, ignore me. If not, please let me know what you use. Pretty please I'm going to make my first attempt at pumpkin pie after my diagnosis (which was last year) and I want to make sure I don't react from my own pie. Also, if an oven has been used for gluten containing foods (say a year ago), is there a possibility of CC for the item being cooked? Thank you Quote Link to comment Share on other sites More sharing options...
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