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Ingredients
  • 2 ½ cups (350g) all purpose gluten-free flour, plus more for sprinkling (I used Better Batter)
  • 1 ¼ teaspoons xanthan gum (omit if your blend already contains it)
  • ½ teaspoon kosher salt
  • ¼ teaspoon cream of tartar
  • 4 ½ teaspoons (18 g) granulated sugar
  • 2 ¼ teaspoons (8 g) instant yeast
  • ⅓ cup (76 g) plain yogurt, at room temperature
  • 3 tablespoons (42 g) butter or ghee, melted and cooled
  • 1 egg (50 g, weighed out of shell) plus 1 egg white (25 g) at room temperature, beaten
  • ¾ cup (6 ounces) warm water, about (95°F)
  • Ghee or virgin coconut oil, for frying
Steps
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