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2 cups all-purpose gluten-free flour (I use & recommend Better Batter)
1 teaspoon xanthan gum (omit if using Better Batter)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon vegetable oil
1 extra-large egg + 1 extra-large egg white
1/4 cup warm milk (can be replaced with 1/4 cup warm water)
1/2 to 3/4 cup warm water
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