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Isabella Wilson——Studied at the University of Melbourne, Lives in Melbourne, Australia.
Gluten-free flours can require more moisture and often thickeners/binders such as xanthan gum or guar-gum added. 1 cup all-purpose: 1/2 cup whole-wheat + 1/2 cup all-purpose (white). If you make this 100% whole-wheat, baked goods will be --dense.-- Almond flour: substitute 1:1 with all-purpose (white) flour.read more >>+119962023-06-03 14:16:08
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