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Home » Uncategorized

Modified: Oct 17, 2020 Published: Oct 17, 2019· Cathy Brak · This post may contain affiliate links ·

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Comments

  1. Janine says

    July 13, 2022 at 12:40 am

    Hi
    I made your GF sorghum bread today, and it turned out really well. I recently tried a few other recipes, but either flops or ok but totally tasteless (hence trying the sorghum). I used Caputo flour instead of the other 2 flours, as it has a nice flavour and is great for pizza dough.
    Thanks for the recipe.

    Reply
    • Cathy says

      July 13, 2022 at 4:25 pm

      I'm glad the bread turned out well for you. Thanks for letting me know!

      Reply
  2. josie francis says

    June 21, 2022 at 3:58 pm

    Hello. Cathy : I work with a girl whos is severely gluten and dairy allergic. if flower touches her skin she gets rashes or worse. Do you have a list of foods and ingredients that i need to avoid so i can help her. Please Thank you Josie

    Reply
    • Cathy says

      June 21, 2022 at 4:38 pm

      Yes, Josie, I do! It's right here. I hope this helps. https://www.cathysglutenfree.com/104083-2/

      Reply
  3. Pushp Bhetia says

    August 27, 2021 at 10:55 am

    Hello,
    Thank you for sharing the Avocado oil poppy seeds dressing. What do you think about the shelf life of this dressing and can we use this with any salad or it does go well with Spinach and Strawberry salad only. Thank you in advance 🙏

    Reply
    • Cathy says

      August 27, 2021 at 4:16 pm

      I keep this dressing for a couple of weeks in the refrigerator, but I don't see any reason why it wouldn't keep longer than that. I just tend to use it up quickly! It's wonderful on lots of different salads, especially if they have fruit in them.

      Reply

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