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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 17 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Baking substitutions  (Read 11108 times)
tedandjane
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« on: June 30, 2008, 11:33:33 PM »

I'm constantly on the look out for interesting baking substitutes for students in the school where I teach. I've heard about some great ones, including using sawdust instead of flour, how good's that?! I found a good website here: baking-substitutions.info10.co.uk.
« Last Edit: July 01, 2008, 03:32:27 PM by GG » Logged
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« Reply #1 on: July 01, 2008, 03:37:57 PM »

Have you checked out the Global Gourmet's Conversions and Substitutions page at http://www.globalgourmet.com/food/resources/?
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Sunshine08
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« Reply #2 on: September 05, 2008, 05:57:33 PM »

What about using "low fat" and "fat free" substitutions when baking or cooking? Has anyone tried the 1/3 less fat Philadelphia cream cheese at all? It's just as rich as the regular one.
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