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Ingredients
  • subheading: SCALE 1X 2X 3X:
  • 4 cups (500 grams) gluten-free flour** (I used Pamela’s All-Purpose Gluten-Free Flour)
  • 1 ½ teaspoons yeast
  • 2 ¼ cup lukewarm water
  • 1 teaspoon salt
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