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Total Reviews: 2

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  • on August 30, 2011

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    Followed the recipe exactly using fresh mozzarella and ended up with a 1/4" cheesy pancake. It tasted very good, however, and rolled the remaining dough into 1" balls, dipped them in beaten egg and bread crumbs, then deep fried them. They were firm and delicious. I will try again with firm mozzarella.

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  • on June 07, 2011

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    UPDATE 6/7/11:
    OK... after having gone to about 6 different stores to try to find Tapioca flour, I special-ordered Bob's Red Mill brand from Whole Foods only to read on the package label that Tapioca Flour is also called Tapioca Starch... they are one and the same! I could have gotten it at the first place I went! lol! But, the flour and the number of eggs makes a difference. Cassava or Manioc flour is not a fine enough grind to make the buns. And... It is most certainly 4 egg yolks (I used manioc flour and only 2 egg yolks... it didn;t work. I tried it with only 2 and the dough still wasn't coming together. As soon as I added the other 2 egg yolks, it was perfect! I changed my rating to 5 stars, because these buns are actually quite delicious!! My husband is gluten free, and I got the thumbs-up. He's going to try developing a recipe for cookies with tapioca flour... I hope it works!! : Give these buns a try. They're super easy and very delicious.

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