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In a small bowl, stir together the warm milk, yeast, and 1 tbsp of the granulated sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), whisk together the gluten free flour blend, xanthan gum, baking powder, salt, and remaining 1 tbsp granulated sugar.
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