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By Piero Macola

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Millet flour: Millet flour is a versatile, gluten-free flour that can be used in combination with other flours in any non-yeasted baking. It can also be combined with wheat flour to produce lower-gluten yeast breads. Oats (includes oat flour, oat bran, quick-cooking oats, old-fashioned): Oats come in many varieties. They have a pleasing taste, and the textures of the various grinds bring different elements to baking. In quick breads, oat flour has a delectable, tender crumb, while old-fashioned rolled oats bring terrific texture to yeast breads.

Flip and cook for 1 to 3 minutes longer, until light golden brown. Transfer to a plate or wire rack. Repeat with the remaining batter to make 5 more crêpes. Yield: 6 crêpes, and about 1 1/2 cups (420 g) coulis Serving Suggestions & Variations For a super-thick coulis, add 24 g (2 tablespoons) instant tapioca halfway through the cooking, and stir occasionally, cooking until thickened. Instant tapioca is made of tiny pearls or granules, and should not be confused with tapioca flour/starch. Apricot Cardamom Coffee Cake This coffee cake is subtly sweetened, which allows the naturally sweet grains and spices to burst forth.

Fill the remaining 3 cups halfway with water to ensure even baking and to avoid warping the pan. Punch down the dough and roll it out on a silicone baking mat or on a lightly floured surface into a 12 × 9-inch (30 × 23 cm) rectangle. Lightly brush the whole surface of the dough with water. Evenly sprinkle the filling all over the dough, pressing down just slightly to help the filling adhere to the dough. Cut the rectangle lengthwise into nine 11/2-inch (4 cm) strips. Roll up each strip tightly and transfer it to the prepared muffin pan, with the coiled filling facing up.

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