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Ingredients
  • 1 ¾ cups ( 245 g) gum-free gluten free flour blend (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)
  • ¼ teaspoon kosher salt
  • 3 ( 150 g (weighed out of shell)) eggs at room temperature, beaten
  • 2 tablespoons ( 28 g) unsalted butter melted and cooled
  • 2 cups ( 16 fluid ounces) milk at room temperature
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