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Making Your Kitchen Gluten Free

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The biggest thing you have to worry about when you mixing gluten and gluten-free foods in your kitchen is cross-contamination. Does gluten jump out of the bread bag and accost your gluten-free products? Not really, but sometimes it seems as if it does. The bottom line is that if you’re not careful, you may start with a perfectly good gluten-free meal, and by the time you’re finished preparing it, it could be completely ensconced in gluten – sometimes without you even knowing it. For example, flour . While crumbs don’t fly, flour does --EVERYWHERE. Flour flies. So you can’t prepare your gluten-containing pizza crust in the same area where you’re preparing a gluten-free pizza crust, because you’ll end up with two hybrids of sorts, and that’s definitely not what you’re after when you’ve spent the time and money on gluten-free pizza-crust ingredients. When you’re cooking in a blended environment – one gluten-containing and one gluten-free, don’t even think about making them together...
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Micro Links

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This article is about the importance of before and after pictures in the process of micro links .  It also throws light on the need of a good stylist. The different kinds of micro links products and things to remember when you go for a hair extension are also discussed. The costs of the two major types of hair extension are provided as well. Hair extensions are used by millions of women worldwide. They can add on to your personality tremendously, but you need to choose the perfect stylist. The only difference between a good extension and a bad one is by whom they are put in.  Make sure that the stylist you choose has experience in the job and do see the before-after photos of the clients. Going to the wrong stylist will leave your hair messed up and you would need to shell out more of your hard-earned money to get it fixed. Do a bit of research before zeroing in on a salon and stylist. Micro links are artificially added hair with a natural or synthetic hair.  They are ver...
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Gluten Free Chocolate Zucchini Cake

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I have always loved chocolate zucchini cakes and I thought that after being diagnosed with Celiac Disease I would never be able to have it again. It has taken me a while and looking over several recipes but I have finally figured out the gluten-free version of this cake. (sorry I don't have a picture yet, but will be getting one up soon). 1 c white rice flour 1 1/4 c white bean flour 2 t xanthan gum 1/2 c unsweetened cocoa powder 1 T baking powder 1 1/2 t baking soda 1 t salt 1 t premium cinnamon 3/4 c soft butter 2 cups sugar 3 eggs 2 t vanilla 2 t grated orange peel 2 cups shredded zucchini 1/2 cup milk Preheat oven to 325 degrees. Grease and flour a tube pan or loaf pan. In a mixing bowl combine the first 8 ingredients (rice flour through cinnamon), set aside. In another bowl cream together the butter and sugar; add eggs one at a time and vanilla extract, orange peel and zucchini. Stir in, alternately, the flour mixture and milk and stir. Pour batter ...
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