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jimb0

jimb0

likely the psyllium (and brown rice, come to think of it). i use it a lot because i don’t eat very many carbs at all, so most bread is off limits. it generally leaves food a bit speckled in appearance. can add a lovely stretch to things though. 

jimb0

jimb0

likely the psyllium. i use it a lot because i don’t eat very many carbs at all, so most bread is off limits. it generally leaves food a bit speckled in appearance. can add a lovely stretch to things though. 

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