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Converting Baking Recipes
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2 posts in this topic

I have been using all of my old cake recipes and just using Betty Hagman's

flour mix instead of the all purpose flour. I add 3 tsp. of xanthan gum to every

3 cups of flour.

Even my closest critics can not tell that I am not using "their" flour.

Am I out in left field with this; or does everyone do the same?

:(

Jean

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I don't think so. I am going to try one of my cake recipes for my daughter's birthday next week, so I was glad to read of what you do! The Bette Hagman cookbook I have is full of recipes that my family would call exotic, so I am going to be experimenting with my old ones.

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