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cupcakecreator

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About cupcakecreator

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  1. I went all gung-ho with Jules Gluten free all purpose blend, and then found it was good for some recipes, and not others. Looking at the ingredients, I felt for some recipes it could use more protein/sturdier flours in the blend. I am just learned of better batter today, but am reluctant to try yet another brand. Any suggestions?
  2. I find the rice and corn pasta gets hard when it is cold. How do I keep it soft for use cold, like in pasta salad or lunches?