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Eggy and salty
le 19 février 2014
I have made regular bread for 15 years. I can't believe how much salt there is in these recipes and they use so many eggs that everything tastes like an omelette. I've bought gluten free bread in stores that didn't have those issues. You need an endless supply of ingredients and substitutions are very risky so there is no way around it. Perhaps this is unavoidable when baking gluten free.