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( , Sun 1 Apr 2001, 1:00)
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and a non-gf chocolate cake for everyone who isn't gf.
( , Wed 23 Jan 2013, 8:44, 2 replies, latest was 12 years ago)

it's a protein that gets activated by water and heat where Glutenin and Gliadin bond together. it's what makes your pastry all flaky or your bread all soft.
( , Wed 23 Jan 2013, 8:52, Reply)

( , Wed 23 Jan 2013, 8:54, Reply)

( , Wed 23 Jan 2013, 8:58, Reply)
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