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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Workable Wonder Dough by Karen Robertson]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Fri, 24 May 2013 23:07:44 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/747/1/Workable-Wonder-Dough-by-Karen-Robertson/Page1.html#Comment680</link><description><![CDATA[I have tried to bake gluten free bread now for two years.  I can get a good taste and texture, but I can't get the bread to rise.  Could you please help by sending me any suggestions.Thanks.<br/><br/>
(Comment posted by Danielle Broadworth at 2:11 pm, Tue 11th Dec 2007)]]></description><author>no@spam.com (Danielle Broadworth)</author><pubDate><![CDATA[Tue, 11 Dec 2007 14:11:01 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/747/1/Workable-Wonder-Dough-by-Karen-Robertson/Page1.html#Comment680</guid></item><item><title><![CDATA[Comment #2]]></title><link>http://www.celiac.com/articles/747/1/Workable-Wonder-Dough-by-Karen-Robertson/Page1.html#Comment3559</link><description><![CDATA[This is the best site I found for recipes for gluten free.
I wish to try recipes that have worked before.
I like to make my own products as I find it a lot cheaper and easier than trying to find products in the stores in this area.
Thank you<br/><br/>
(Comment posted by Brenda Cochrane at 9:54 am, Tue 17th Mar 2009)]]></description><author>no@spam.com (Brenda Cochrane)</author><pubDate><![CDATA[Tue, 17 Mar 2009 09:54:59 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/747/1/Workable-Wonder-Dough-by-Karen-Robertson/Page1.html#Comment3559</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/articles/747/1/Workable-Wonder-Dough-by-Karen-Robertson/Page1.html#Comment4082</link><description><![CDATA[DAnielle,
Go to my bread class on celiac.com, the problem you may have is too much liquid in your recipe.  try holding back 1/4-1/2 cup of water adding it only if dough is too thick for your stand mixer.  Gluten free flour also absorbs moisture from the air, be sure to keep it tightly sealed.<br/><br/>
(Comment posted by Karen Robertson at 4:07 pm, Thu 16th Jul 2009)]]></description><author>no@spam.com (Karen Robertson)</author><pubDate><![CDATA[Thu, 16 Jul 2009 16:07:32 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/747/1/Workable-Wonder-Dough-by-Karen-Robertson/Page1.html#Comment4082</guid></item><item><title><![CDATA[Comment #4]]></title><link>http://www.celiac.com/articles/747/1/Workable-Wonder-Dough-by-Karen-Robertson/Page1.html#Comment7015</link><description><![CDATA[Thank you!  Thank you!   Thank you!  Finally I've found a dough that is easy to work with.  I tried the cinnamon buns with this dough recipe.  They are wonderful!  Now on to the pretzels and pizza dough and bread sticks!<br/><br/>
(Comment posted by Sheryl at 4:29 pm, Fri 27th Aug 2010)]]></description><author>no@spam.com (Sheryl)</author><pubDate><![CDATA[Fri, 27 Aug 2010 16:29:05 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/747/1/Workable-Wonder-Dough-by-Karen-Robertson/Page1.html#Comment7015</guid></item></channel></rss>