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Ingredients
  • 1 ¾ cups (245 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 35 grams (about ¼ cup) Expandex modified tapioca starch*
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon (14g) neutral oil (like vegetable, canola or grapeseed)
  • 1 egg (50 g, weighed out of shell) + 1 egg white (25 g), at room temperature
  • ¾ cup (6 fluid ounces) milk, at room temperature
  • note: For information on where to find Expandex, please see the  Resources page. In this particular instance, if you don’t have Expandex,  you can replace it with more all purpose gluten free flour, and increase the liquid amount to 1 cup. The dough will be much more wet, and less formed. Handle this dough with wet hands, divide it into 8 portions, roll each into an approximate ball with wet hands. Place the dough on a piece of parchment paper and spread it into a round about ¼-inch thick by pressing wet fingers down in a circular motion on the dough. Continue with the recipe as written.
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