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Pyro

Has Anyone Ever Tried This "hodgson Mills All Natural Baking Mix"?

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I've seen a few of their products in our local supermarket and have used a few, such as the cornstarch, for years. They seem to have a quality product.

But for those who are hyper sensitive to products that are made in shared facilities with wheat, etc., it might pay to contact their customer service: CustomerService@HodgsonMill.com or call their Toll free number: 800-347-0105.

The link to their company website is: http://www.hodgsonmill.com/roi/673/Natural...-Free-Products/ (the page for gluten-free products.)


gluten-free since 2/10/08

EnteroLab results 4/18/08:

Antigliadin IgA 228 (Normal Range <10 Units)

Antitissue Transglutaminase IgA 191 Units (Normal Range <10 Units)

Anti-casein IgA antibody 127 Units (Normal Range <10 Units)

Guess I'm going CF now, too!

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YUUUUCCCCCK!!!! I dipped my finger in some to taste the powder and it was freaking awful. It tasted like chewed grass and rotten lemons!

I know flour itself isn't supposed to be any kind of delicacy, but should it taste so vile? I remember normal flour tasting kind of plain, but breadish. If mine tastes like battery acid and wood ash, wouldn't that make my baked goods taste awful too? I think I'm going to throw it out. That was freaking gross.

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NEVER taste the gluten-free flour or batter!!!!!


Shellfish free since 1980

Milk free (all forms) since 1991

Feingold in 2003

First gluten-free round 2007

Now entering full time Gluten free, egg free, almond/peanut free

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