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Ingredients
  • 2 ¼ cups ( 315 g) all purpose gluten free flour blend (I used Better Batter; click thru for info on appropriate blends)
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • ¼ cup ( 30 g) tapioca starch/flour plus more for sprinkling
  • 1 tablespoon ( 12 g) granulated sugar
  • 2 teaspoons ( 6 g) instant yeast
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups ( 12 fluid ounces) milk warm (about 95°F)
  • ½ teaspoon apple cider vinegar
  • 1 ( 25 g) egg white at room temperature
  • 1 tablespoon ( 14 g) neutral oil (canolavegetable, grapeseed, etc.)
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