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Ingredients
  • 3 ¼ cups (455 g) all purpose gluten-free flour, plus more for sprinkling (I used Better Batter)
  • 1 ½ teaspoons xanthan gum (omit if your blend already contains it)
  • Scant ½ cup (43 g) cultured buttermilk blend powder, or ⅓ cup (40 g) dry milk powder
  • 1 tablespoon (9 g) instant yeast
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • 1 tablespoon (13 g) packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons (28 g) unsalted butter, at room temperature
  • 2 egg whites (50 g), at room temperature
  • 1 ½ cups (12 ounces) warm water (about 95°F)
  • Baking soda bath for boiling (6 cups water + 1 tablespoon baking soda + 1 teaspoon salt)
  • Coarse salt for sprinkling (optional)
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