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Clear-setting thickener — sauces, boba pearls, gluten-free baking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Philosophy of cooking — using everything, wasting nothing
Organize pot lids vertically — saves cabinet space
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Clear-setting thickener — sauces, boba pearls, gluten-free baking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Philosophy of cooking — using everything, wasting nothing
Organize pot lids vertically — saves cabinet space
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weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. combine flours, potato starch, flaxseed meal, oats, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. combine buttermilk, vanilla, and eggs in a medium bowl; stir with a whisk until blended. add to flour mixture, stirring until smooth. fold in cranberries.2. heat a nonstick griddle or large nonstick skillet over medium heat. pour 2 tablespoons batter per pancake onto pan; cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. sprinkle with powdered sugar.