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Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the maple syrup in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
In a medium bowl, whisk together the gluten free flour blend, xanthan gum (if using), baking powder, and salt. Set aside.
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