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From: Deborah (
Subject:         Re: Recipe fix
Date: March 25, 2011 at 8:27 am PST

In Reply to: Recipe fix, please posted by Mike on March 22, 2011 at 9:01 am:

Use another type of flour-like ingredient in
place of the VWG. Bob's Red Mill has many
types of non-gluten flours. Corn flour,
oat flour, brown rice flour, etc.

Also, to increase "stickiness", use half
garbanzo beans and half great northern or
other light-colored beans.

These will actually hold together better if
you bake them (as Susan suggested). Frying
can be kind of rough on bean balls. Spray them
lightly with no-stick before baking. Don't
overbake... just until golden brown.

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