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Hi,
Does anybody have any experience with King Arthur flour?
I've been using alternately Tom Sawyer flour or Food Philosopher mix
(2 cup brown rice flour extrafine, 2/3 cup potato starch, 1/3 cup
tapioca flour)
I've been thinking about trying Jules or King Arthur. Anybody have
preferences? I'm more concerned about taste and mouthfeel than
nutrition right now.
Thanks,
Chris
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