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Thanks for having gluten-free recipes in your magazine. They are helpful to a lot of people I know.
My husband has celiac disease, so I made him a heartshaped brownie for Valentine's Day (Gluten-Free Chocolate Brownies, "Brownie Points," February). I also used your raspberry purée with the cream dollop hearts ("Great Ideas: Food"). It was a gourmet, wheat-free delight.
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