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This bread variation stems from my dear friend, Pammy's original Pecan Raisin Rye that uses wheat and rye flours. She attempted altering her original recipe using gluten free ingredients for another friend of ours, and it turned out moist and tender. Prep time includes over night resting time. I hope you enjoy her gluten-free version. Posted in Pammy's memory.
Units: US | Metric
Serving Size: 1 (1181 g)
Servings Per Recipe: 1