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July 09, 2020Reviewer: maryanne in Arizona* I previously used this in bread recipes with carbalose and wpi 8000. wasn't thrilled with the taste. Now I use it for bench flour to roll out tortillas, instead of using carbalose which is more expensive. I make tortillas weekly (with carbalose, of course), so I keep a bag of wpi 5500 on hand. My favorite bread recipe is Deborah Krueger's from low carb scams.
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