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I keep seeing this idea that you “can’t” make good gluten-free bread with a one-to-one blend. That you need a custom mix. That you need five different flours. That 1:1 “isn’t for yeast bread.” In my Facebook group of over 100,000 gluten-free bakers, people use whatever flour they can access where they live; different brands, different countries, different kitchens. They’re making incredible bread and pastries...you can too! The key is understanding the core principles of gluten-free baking. The
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