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"I thought going Gluten Free would just be impossible...thank you Glutenfreepalace.com...you saved me. You've got a huge variety of different products which satisfy even the pickiest of eaters like me!!!!!!!!!!!! Your service is great and shipping so fast...! I can't wait for a new recipe to appear on your front page...I've been trying them for the past few weeks and they are delicious and easy to follow.. Especially the pasta one...I made it for dinner 3 days in a row! Thank you!"
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"Love the way the site is very well categorized, unlike other gluten free sites where you need to explore the entire site before I can find what I want. They also have a great variety, which is great for me as a celiac sufferer! Thank you."
Sarah-Allison

"Bready Home-Baking System: The bready machine is amazingly hands free and the bread tastes wonderful! I was shocked at how good the quality is, and I didn't have to toast every piece of bread. It is great, it doesn't fall apart and crumble like many other Gluten Free breads that I tried. I really missed a good old peanut butter and jelly sandwich. When I first used my Bready machine, I ate them straight for five days!"
Stephanie Schultz, Missouri

"Enzymedica Allerase: Started taking Enzymedica Allerase and within a couple days my sinuses were doing much better. This is a great product without side effects."
D.S.

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GLUTEN FREE CHOCOLATE NUT BARK
This bark is the ultimate when it comes to serving dessert! It presents beautifully, is great as a hostess gift , and is that perfect addition to a dessert plate! This gorgeous chocolate creation can be topped with any toppings of your choice!

Ingredients:
15 ounces gluten free baking chocolate
9 ounces 72% cocoa chocolate bars
2 1/2 cups Crisp Rice Cereal
2 cups mixed nuts and seeds, such as slivered almonds, cashews, pecans, peanuts, pistachios, craisins, coconut, seeds

Directions:

1. Melt gluten free baking chocolate and 72% cocoa chocolate over medium heat in a double boiler.
2. Add in crisp rice cereal. Spread chocolate mixture onto a lined baking sheet or silpat - about 1/4 to 1/2 inch thick.
3. Sprinkle toppings over chocolate. Gently press into chocolate mixture. Allow to set by placing in the freezer for one hour.
4. Cut chocolate bark into even sized squares, about 3 inches in diameter. Alternatively, you can crack into uneven sized pieces for an interesting effect.

Store in an airtight container or in the freezer. Can drizzle white or dark chocolate over toppings for a more elegant presentation.

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