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Thanks to all. I found the "Red Mill" product at Papillon in Pointe Claire at $8.99 for 500g. They also have a bulk product called "gluten flour" at $3.99/lb which I was assured people use as a substitute. I shall try the cheap stuff - does anyone know if there is a real difference between the two products? The Red Mill is labeled at 70-80% protein but I could get no such info on the "gluten flour".
Still need to follow up your suggestions regarding the caramel coloring.
Thanks again.
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Try calling Ares Kitchen & Baking Supplies:
If they don't carry it they can probably tell you where to find it.
hth!

