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Ingredients
  • 1 ½ cups ( 210 g) basic gum-free gluten free flour blend (See Recipe Notes)
  • ¼ teaspoon xanthan gum omit if your blend already contains it
  • ¾ teaspoon kosher salt
  • 2 tablespoons ( 28 g) unsalted butter melted and cooled
  • 3 ( 150 g (weighed out of shell)) eggs (150 g at room temperature, beaten
  • 1 ¼ cups ( 10 fluid ounces) milk at room temperature (nondairy is fine)
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