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"I adapted this recipe to make them gluten free (GF). I replaced the flour with the same amount of Bette Hagman's 4 flour mix (http://www.csaceliacs.org/recipes/FlourFormulas.php) and added 1 and 1/4 tsp. Xanthan Gum. They turned out very moist and were not crumbly. Even my non GF husband had 4 for breakfast and asked me if I was sure they were ..."