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"This really good! I used your recommended flour recipe, which also makes outstanding buttermilk pancakes. I used an extra egg in place of the egg replacer, as it's expensive and mostly tapioca flour, anyway. A little too moist in the center, probably because I only baked it 50 minutes ( the extra egg may have contributed. Next time, I'll try b..."
Nov 12, 2007 on Food.com