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Ingredients
  • 1¼ cups dairy-free milk (I used almond)
  • 2 tbsp vegan butter
  • 1 packet yeast (7g)
  • 1½ tbsp sugar
  • 1 cup tapioca flour (130g)
  • ¾ cup brown or white rice flour (102g)
  • ¾ cup potato starch (90g)
  • 2 tsp baking powder
  • 2 tsp xanthan gum (substitutes: 4 tsp psyllium husk powder or 4 tsp unflavored gelatin powder)
  • 2 tsp salt
  • 1.5 tbsp each: fresh rosemary, thyme & sage
  • 1 tbsp olive oil
  • 2 eggs
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