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Reviewed Carrot and Zucchini Mini-Muffins
"Gluten-free baking is tricky. The flours don't have the gluten proteins to create that nice sticky texture, so they tend to disintegrate in your mouth rather than "chew." These muffins taste great, but the texture might be better with a heaping 1/2 tsp xanthan gum to help give the flours more structure. Thanks for throwing this recipe in the mix, ""
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