Join Date: May 2005
Location: Buried in recipes in Asheville, NC
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You replace it 1:1, but not in large amounts in anything that would require gluten to do right, like bread. I've got a lot of it, and I've been pleased with replacing it 10-33% in non-yeast things. I'm working on an oatmeal raisin cookie recipe using that instead of flour so you don't have to soak it.
Also, you can look online and find a sample of Bruce Fife's recipes from his new book. I have it bookmarked, but I'm not at my dad's computer right now. I'll see if I can find it.
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