Help! I ran out of flour for making Russian Birashkees. For making the dough, the recipe asks for 3 cups of all-purpose flour, and I only had 2 1/2. Would it be safe to use gluten-free all-purpose flour for the last half a cup, or is there another substitute I can use from the pantry?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)