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		<title>Substituting Gluten-Free Flour in Baking: How To</title>
		<link>http://feelgoodfood.net/2010/02/substituting-gluten-free-flour-in-baking-how-to/</link>
		<comments>http://feelgoodfood.net/2010/02/substituting-gluten-free-flour-in-baking-how-to/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 22:25:40 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savoury]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[how-to]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[substitution]]></category>
		<category><![CDATA[wheat]]></category>

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		<description><![CDATA[I often have trouble finding fully Emily-friendly dessert recipes&#8230; it&#8217;s no wonder really, since most baked goods contain about 75% Emily-unfriendly ingredients such as wheat, sugar, eggs, and/or dairy. I&#8217;ve gotten pretty good at veganizing recipes, and it&#8217;s even getting easier to translate cane sugar to maple or agave. The last bastion, though, has proven [...]]]></description>
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