INGREDIENTS
80 gs
sorghum flour
40 gs
corn starch
40 gs
tapioca starch
50 gs
oat flour
4 gs
flax seed
2 gs
psyllium
1/4 tsp
baking powder
1/2 tsp
sugar
1/2 tsp
salt
25 gs
butter
125 gs
water
1 tsp
vinegar
100 gs
butter
1 serving
rice flour
60 gs
cream cheese
1 tsp
pickled jalapeño juice
1 tbsp
pickles jalapeños
60 gs
apricot jam
1 large
egg yolk
1 tbsp
water