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6
batches of biscuitsEasy
By Karen Morgan
Published 2014
The Biscuit Blend, like each blend in this book, is assembled with at least one complete protein grain (in this case, sorghum flour), a variety of starches, and guar gum. Each of these flours and starches plays a critical role by lending their various flavors, textures, and constituent characteristics, which are usually “activated” after liquids have been added. Each of the blends has a different ratio of these various ingredients so as to ferret out the v
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