Guest guest Posted May 3, 2009 Report Share Posted May 3, 2009 I want to try this recipe but I'm worried about subbing the eggs since it calls for three. Would flax goo work ok here or would something else be better? What about a sub for potato starch? I did some reading and read that potato starch = potato flour (in which case I'd probably use sweet potato flour) but this recipe says NOT flour. Would I be able to use tapioca starch or arrowroot? Thanks Amy Rosemary-Thyme Dinner Roll Recipe Bread Alternative Grains American Ingredients 3 eggs - use Extra Large! 1/4 cup oil 1/4 cup sugar 1 1/4 cups milk 1 tsp. salt 1 TBSP xanthan gum 1/3 cup potato starch (NOT flour) 1 cup white rice flour 1 cup brown rice flour 1 cup tapioca starch 1/3 c. GF teff or buckwheat flour (M's modification) 1 TBSP active dry yeast 1 tsp. apple cider vinegar For rosemary thyme variation, mix chopped fresh thyme and rosemary, and dried onion flakes with a dash of olive oil and reserve. If desired, minced sundried tomatoes, to taste Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, black or kosher/gourmet salt (large crystals are key), dried onion flakes, and anything else you feel like. Directions Preheat Oven to 380 degrees.* Note: I actually started these at a higher temperature, more like 450, and then turned the temperature down, in the attempt to get a crunchier crust. Try experimenting with the temperature and see what you like. I'll be trying different things the next time I make this recipe. Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing. Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper. Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls. (This part is fun!) Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired. Let it rise in a warm place until doubled.(*edited) Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn over your rolls for even browning.) Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done. These two baking methods should result in a crunchier outer crust. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2009 Report Share Posted May 3, 2009 As a general rule, I avoid recipes that call for 3 eggs. Most eggs subs just don't work well after you go past two subs. Potato Starch does NOT equal potato flour. The starch is just the starchy part of the potato and the flour is whole potato -- think the difference between corn starch and corn meal. Tapioca starch, arrowroot, or corn starch would be fine subs. BTW... I just took basic class on different kinds of gluten free flours at my local whole foods. Don't know if all or many whole foods are starting to offer such a thing, but I found it really useful in understanding how substitutions might or might not work. Margaret On Sun, May 3, 2009 at 6:59 AM, Amy <awilkins23 wrote: > > > I want to try this recipe but I'm worried about subbing the eggs since it > calls for three. Would flax goo work ok here or would something else be > better? > > What about a sub for potato starch? I did some reading and read that potato > starch = potato flour (in which case I'd probably use sweet potato flour) > but this recipe says NOT flour. Would I be able to use tapioca starch or > arrowroot? > > Thanks > Amy > > Rosemary-Thyme Dinner Roll Recipe > Bread Alternative Grains American > > Ingredients > 3 eggs - use Extra Large! > 1/4 cup oil > 1/4 cup sugar > 1 1/4 cups milk > 1 tsp. salt > 1 TBSP xanthan gum > 1/3 cup potato starch (NOT flour) > 1 cup white rice flour > 1 cup brown rice flour > 1 cup tapioca starch > 1/3 c. GF teff or buckwheat flour (M's modification) > 1 TBSP active dry yeast > 1 tsp. apple cider vinegar > > For rosemary thyme variation, mix chopped fresh thyme and rosemary, and > dried onion flakes with a dash of olive oil and reserve. > > If desired, minced sundried tomatoes, to taste > > Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, > black or kosher/gourmet salt (large crystals are key), dried onion flakes, > and anything else you feel like. > > Directions > Preheat Oven to 380 degrees.* Note: I actually started these at a higher > temperature, more like 450, and then turned the temperature down, in the > attempt to get a crunchier crust. Try experimenting with the temperature and > see what you like. I'll be trying different things the next time I make this > recipe. > > Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, > combining. Add dry ingredients. Warm milk in the microwave (or on the stove) > and add to the bowl, gently folding it into the flour. Add your rosemary > thyme mix. Turn on motor, let ingredients combine thoroughly then turn power > to medium and leave for 4 minutes while it stirs. If you want sun dried > tomatoes, add for the last minute or so of mixing. > > Spray baking pan (cookie sheet type) with nonstick cooking spray and/or > line with parchment paper. > > Flour your hands with gluten free rice flour and grab a ball of dough from > the mixing bowl. Gently shape it into a roll. Place it on the prepared > cookie sheet. Make another roll, continuing until all dough has been used > for rolls. (This part is fun!) > > Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), > poppy seeds or sesame seeds if desired. > > Let it rise in a warm place until doubled.(*edited) > > Five minutes before you put the rolls in the oven, put ice cubes (in a pan) > in the bottom rack of your oven and let them evaporate into steam. Open > oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway > through baking time, you may wish to turn over your rolls for even > browning.) > > Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the > lowest rack in the oven 5 minutes before you put the bread in and leave in > there until bread is done. > > These two baking methods should result in a crunchier outer crust. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2009 Report Share Posted May 3, 2009 When a recipe calls for 3 eggs, I use a mixture of egg subs. 2 eggs flax, 1 egg applesauce, or 2 eggs egg replacer, 1 egg baby squash. In baked goods I like to use 1 egg as applesauce or baby squash because the final product is moister and seems to stay fresher longer. If you do 3 eggs though then it gets too moist and doesn't bake through. You may be able to cut it down to 2 eggs and use one and one of your choice of subs or 2 flax eggs. Flax gel would probably best if your using flax. Potato starch and potato flour are different. Perhaps where you saw them as equal was in reference to an allergy. The flour is much more dense and the starch gives a lighter fluffier texture to baked goods. Any starch can be subed for potato starch. Corn starch, arrowroot starch, as long as it's a starch it will give you the texture you want. Good luck. On Sun, May 3, 2009 at 9:59 AM, Amy <awilkins23 wrote: > > > I want to try this recipe but I'm worried about subbing the eggs since it > calls for three. Would flax goo work ok here or would something else be > better? > > What about a sub for potato starch? I did some reading and read that potato > starch = potato flour (in which case I'd probably use sweet potato flour) > but this recipe says NOT flour. Would I be able to use tapioca starch or > arrowroot? > > Thanks > Amy > > Rosemary-Thyme Dinner Roll Recipe > Bread Alternative Grains American > > Ingredients > 3 eggs - use Extra Large! > 1/4 cup oil > 1/4 cup sugar > 1 1/4 cups milk > 1 tsp. salt > 1 TBSP xanthan gum > 1/3 cup potato starch (NOT flour) > 1 cup white rice flour > 1 cup brown rice flour > 1 cup tapioca starch > 1/3 c. GF teff or buckwheat flour (M's modification) > 1 TBSP active dry yeast > 1 tsp. apple cider vinegar > > For rosemary thyme variation, mix chopped fresh thyme and rosemary, and > dried onion flakes with a dash of olive oil and reserve. > > If desired, minced sundried tomatoes, to taste > > Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, > black or kosher/gourmet salt (large crystals are key), dried onion flakes, > and anything else you feel like. > > Directions > Preheat Oven to 380 degrees.* Note: I actually started these at a higher > temperature, more like 450, and then turned the temperature down, in the > attempt to get a crunchier crust. Try experimenting with the temperature and > see what you like. I'll be trying different things the next time I make this > recipe. > > Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, > combining. Add dry ingredients. Warm milk in the microwave (or on the stove) > and add to the bowl, gently folding it into the flour. Add your rosemary > thyme mix. Turn on motor, let ingredients combine thoroughly then turn power > to medium and leave for 4 minutes while it stirs. If you want sun dried > tomatoes, add for the last minute or so of mixing. > > Spray baking pan (cookie sheet type) with nonstick cooking spray and/or > line with parchment paper. > > Flour your hands with gluten free rice flour and grab a ball of dough from > the mixing bowl. Gently shape it into a roll. Place it on the prepared > cookie sheet. Make another roll, continuing until all dough has been used > for rolls. (This part is fun!) > > Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), > poppy seeds or sesame seeds if desired. > > Let it rise in a warm place until doubled.(*edited) > > Five minutes before you put the rolls in the oven, put ice cubes (in a pan) > in the bottom rack of your oven and let them evaporate into steam. Open > oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway > through baking time, you may wish to turn over your rolls for even > browning.) > > Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the > lowest rack in the oven 5 minutes before you put the bread in and leave in > there until bread is done. > > These two baking methods should result in a crunchier outer crust. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2009 Report Share Posted May 3, 2009 I'm with Margaret---I usually avoid recipes that call for 3 or more eggs, because I struggle with the subs. That's not to say it can't be done, but do it with an experimental mindset instead of a normal baking ( " this will come out great! can't wait! " ) mindset so that you don't end up utterly frustrated. You can certainly learn by doing. Sally On Sun, May 3, 2009 at 12:17 PM, Jae Jones <recyclednew wrote: > > > When a recipe calls for 3 eggs, I use a mixture of egg subs. 2 eggs flax, 1 > egg applesauce, or 2 eggs egg replacer, 1 egg baby squash. In baked goods I > like to use 1 egg as applesauce or baby squash because the final product is > moister and seems to stay fresher longer. If you do 3 eggs though then it > gets too moist and doesn't bake through. You may be able to cut it down to > 2 > eggs and use one and one of your choice of subs or 2 flax eggs. Flax gel > would probably best if your using flax. > > Potato starch and potato flour are different. Perhaps where you saw them as > equal was in reference to an allergy. The flour is much more dense and the > starch gives a lighter fluffier texture to baked goods. Any starch can be > subed for potato starch. Corn starch, arrowroot starch, as long as it's a > starch it will give you the texture you want. > > Good luck. > > > On Sun, May 3, 2009 at 9:59 AM, Amy <awilkins23<awilkins23%40>> > wrote: > > > > > > > I want to try this recipe but I'm worried about subbing the eggs since it > > calls for three. Would flax goo work ok here or would something else be > > better? > > > > What about a sub for potato starch? I did some reading and read that > potato > > starch = potato flour (in which case I'd probably use sweet potato flour) > > but this recipe says NOT flour. Would I be able to use tapioca starch or > > arrowroot? > > > > Thanks > > Amy > > > > Rosemary-Thyme Dinner Roll Recipe > > Bread Alternative Grains American > > > > Ingredients > > 3 eggs - use Extra Large! > > 1/4 cup oil > > 1/4 cup sugar > > 1 1/4 cups milk > > 1 tsp. salt > > 1 TBSP xanthan gum > > 1/3 cup potato starch (NOT flour) > > 1 cup white rice flour > > 1 cup brown rice flour > > 1 cup tapioca starch > > 1/3 c. GF teff or buckwheat flour (M's modification) > > 1 TBSP active dry yeast > > 1 tsp. apple cider vinegar > > > > For rosemary thyme variation, mix chopped fresh thyme and rosemary, and > > dried onion flakes with a dash of olive oil and reserve. > > > > If desired, minced sundried tomatoes, to taste > > > > Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, > > black or kosher/gourmet salt (large crystals are key), dried onion > flakes, > > and anything else you feel like. > > > > Directions > > Preheat Oven to 380 degrees.* Note: I actually started these at a higher > > temperature, more like 450, and then turned the temperature down, in the > > attempt to get a crunchier crust. Try experimenting with the temperature > and > > see what you like. I'll be trying different things the next time I make > this > > recipe. > > > > Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, > > combining. Add dry ingredients. Warm milk in the microwave (or on the > stove) > > and add to the bowl, gently folding it into the flour. Add your rosemary > > thyme mix. Turn on motor, let ingredients combine thoroughly then turn > power > > to medium and leave for 4 minutes while it stirs. If you want sun dried > > tomatoes, add for the last minute or so of mixing. > > > > Spray baking pan (cookie sheet type) with nonstick cooking spray and/or > > line with parchment paper. > > > > Flour your hands with gluten free rice flour and grab a ball of dough > from > > the mixing bowl. Gently shape it into a roll. Place it on the prepared > > cookie sheet. Make another roll, continuing until all dough has been used > > for rolls. (This part is fun!) > > > > Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), > > poppy seeds or sesame seeds if desired. > > > > Let it rise in a warm place until doubled.(*edited) > > > > Five minutes before you put the rolls in the oven, put ice cubes (in a > pan) > > in the bottom rack of your oven and let them evaporate into steam. Open > > oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway > > through baking time, you may wish to turn over your rolls for even > > browning.) > > > > Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the > > lowest rack in the oven 5 minutes before you put the bread in and leave > in > > there until bread is done. > > > > These two baking methods should result in a crunchier outer crust. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2009 Report Share Posted May 3, 2009 Oh, and occasionally starches and flours mean the same thing---e.g., tapioca starch and flour are the same thing. But in the US, Margaret's right that potato starch and potato flour aren't the same thing. I would certainly try subbing in tapioca starch or corn starch to see if it works out in a recipe that calls for potato starch. On Sun, May 3, 2009 at 12:54 PM, Sally Parrott Ashbrook < sally.parrott wrote: > I'm with Margaret---I usually avoid recipes that call for 3 or more eggs, > because I struggle with the subs. That's not to say it can't be done, but > do it with an experimental mindset instead of a normal baking ( " this will > come out great! can't wait! " ) mindset so that you don't end up utterly > frustrated. > > You can certainly learn by doing. > > Sally > > > On Sun, May 3, 2009 at 12:17 PM, Jae Jones <recyclednew wrote: > >> >> >> When a recipe calls for 3 eggs, I use a mixture of egg subs. 2 eggs flax, >> 1 >> egg applesauce, or 2 eggs egg replacer, 1 egg baby squash. In baked goods >> I >> like to use 1 egg as applesauce or baby squash because the final product >> is >> moister and seems to stay fresher longer. If you do 3 eggs though then it >> gets too moist and doesn't bake through. You may be able to cut it down to >> 2 >> eggs and use one and one of your choice of subs or 2 flax eggs. Flax gel >> would probably best if your using flax. >> >> Potato starch and potato flour are different. Perhaps where you saw them >> as >> equal was in reference to an allergy. The flour is much more dense and the >> starch gives a lighter fluffier texture to baked goods. Any starch can be >> subed for potato starch. Corn starch, arrowroot starch, as long as it's a >> starch it will give you the texture you want. >> >> Good luck. >> >> >> On Sun, May 3, 2009 at 9:59 AM, Amy <awilkins23<awilkins23%40>> >> wrote: >> >> > >> > >> > I want to try this recipe but I'm worried about subbing the eggs since >> it >> > calls for three. Would flax goo work ok here or would something else be >> > better? >> > >> > What about a sub for potato starch? I did some reading and read that >> potato >> > starch = potato flour (in which case I'd probably use sweet potato >> flour) >> > but this recipe says NOT flour. Would I be able to use tapioca starch or >> > arrowroot? >> > >> > Thanks >> > Amy >> > >> > Rosemary-Thyme Dinner Roll Recipe >> > Bread Alternative Grains American >> > >> > Ingredients >> > 3 eggs - use Extra Large! >> > 1/4 cup oil >> > 1/4 cup sugar >> > 1 1/4 cups milk >> > 1 tsp. salt >> > 1 TBSP xanthan gum >> > 1/3 cup potato starch (NOT flour) >> > 1 cup white rice flour >> > 1 cup brown rice flour >> > 1 cup tapioca starch >> > 1/3 c. GF teff or buckwheat flour (M's modification) >> > 1 TBSP active dry yeast >> > 1 tsp. apple cider vinegar >> > >> > For rosemary thyme variation, mix chopped fresh thyme and rosemary, and >> > dried onion flakes with a dash of olive oil and reserve. >> > >> > If desired, minced sundried tomatoes, to taste >> > >> > Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, >> > black or kosher/gourmet salt (large crystals are key), dried onion >> flakes, >> > and anything else you feel like. >> > >> > Directions >> > Preheat Oven to 380 degrees.* Note: I actually started these at a higher >> > temperature, more like 450, and then turned the temperature down, in the >> > attempt to get a crunchier crust. Try experimenting with the temperature >> and >> > see what you like. I'll be trying different things the next time I make >> this >> > recipe. >> > >> > Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, >> > combining. Add dry ingredients. Warm milk in the microwave (or on the >> stove) >> > and add to the bowl, gently folding it into the flour. Add your rosemary >> > thyme mix. Turn on motor, let ingredients combine thoroughly then turn >> power >> > to medium and leave for 4 minutes while it stirs. If you want sun dried >> > tomatoes, add for the last minute or so of mixing. >> > >> > Spray baking pan (cookie sheet type) with nonstick cooking spray and/or >> > line with parchment paper. >> > >> > Flour your hands with gluten free rice flour and grab a ball of dough >> from >> > the mixing bowl. Gently shape it into a roll. Place it on the prepared >> > cookie sheet. Make another roll, continuing until all dough has been >> used >> > for rolls. (This part is fun!) >> > >> > Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, >> onion), >> > poppy seeds or sesame seeds if desired. >> > >> > Let it rise in a warm place until doubled.(*edited) >> > >> > Five minutes before you put the rolls in the oven, put ice cubes (in a >> pan) >> > in the bottom rack of your oven and let them evaporate into steam. Open >> > oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway >> > through baking time, you may wish to turn over your rolls for even >> > browning.) >> > >> > Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the >> > lowest rack in the oven 5 minutes before you put the bread in and leave >> in >> > there until bread is done. >> > >> > These two baking methods should result in a crunchier outer crust. >> > >> > >> > >> > >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2009 Report Share Posted May 3, 2009 > > As a general rule, I avoid recipes that call for 3 eggs. Most eggs subs > just don't work well after you go past two subs. That's what I figured but I've been gluten free for a couple months now and I am really struggling with not having any bread, rolls, or anything. We used to eat rosemary wheat rolls often and these just sounded soooo good. We are so limited in what we can eat that most bread/roll recipes have too many subs for us. I saw this and thought it might be feasible Thanks Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2009 Report Share Posted May 3, 2009 > Potato starch and potato flour are different. Perhaps where you saw them as > equal was in reference to an allergy. The flour is much more dense and the > starch gives a lighter fluffier texture to baked goods. Any starch can be > subed for potato starch. Corn starch, arrowroot starch, as long as it's a > starch it will give you the texture you want. > > Good luck. I did a search on potato starch substitutes and the first link I found said they found this on foodsubs.com. It's all so confusing! potato starch = potato flour = potato starch flour = katakuriko Notes: This gluten-free starch is used to thicken soups and gravies. Its main advantage over other starch thickeners is that it's a permitted ingredient for Passover, unlike cornstarch and other grain-based foods. Liquids thickened with potato starch should never be boiled. Supermarkets often stock it among the Kosher products. Substitutes: cornstarch (This is very similar, but not permitted for Passover.) OR arrowroot OR tapioca starch OR ground Passover matzo (This is also permitted for Passover.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2009 Report Share Posted May 3, 2009 When a recipe calls for three eggs, I use 1/2 cup of vegetable puree plus 2 tsp extra baking powder PLUS add flax seeds and chia seeds to the recipe and this seems to work fine. I haven't tried this particular recipe of course, but using the replacement for 2 eggs plus adding the flax and chia seems to work for most yeast raised breads. I usually use squash baby food (stage one organic) but have also used carrots or sweet potato. In the non-babyfood line I have also tried mashed white potato, mashed sweet potato, butternut squash, turnip, pumpkin and tomato. Anything that has the ability to bind works just fine plus adds extra nutrition. My least favourite was the turnip and the carrot. Turnip was too noticeable and carrot adds too much colour. BL On Sun, May 3, 2009 at 1:28 PM, Amy <awilkins23 wrote: > > > > > > > As a general rule, I avoid recipes that call for 3 eggs. Most eggs subs > > just don't work well after you go past two subs. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2009 Report Share Posted May 6, 2009 , Brenda-Lee Olson <shalomaleichemacademy wrote: > > When a recipe calls for three eggs, I use 1/2 cup of vegetable puree plus 2 > tsp extra baking powder PLUS add flax seeds and chia seeds to the recipe and > this seems to work fine. I haven't tried this particular recipe of course, > but using the replacement for 2 eggs plus adding the flax and chia seems to > work for most yeast raised breads. > Approximately how much flax and chia seed (I'll have to find this, never had chia seed)? Thanks Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2009 Report Share Posted May 7, 2009 Hi Amy About 1/4 cup each of the flax and chia seed. Chia is the seed used in those silly Chia Pets. It's actually Salvia Hispanica and many health food stores carry it now, as well as some main stream groceries like Wholefoods (I am told, I am not in the US). Chia is high in EFAs, like flax so it also adds good nutrition and taste very nice. BL > Approximately how much flax and chia seed (I'll have to find this, never had > chia seed)? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2009 Report Share Posted May 7, 2009 Per egg: 1 tbl seeds, 3 tbl water. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2009 Report Share Posted May 8, 2009 I have actually never heard of it or tried it. I can't believe I didn't connect it with Chia pets haha. Thanks for letting me know about it. I'll have to check my local grocery store, no Whole Foods around here Amy , Brenda-Lee Olson <shalomaleichemacademy wrote: > > Hi Amy > > About 1/4 cup each of the flax and chia seed. Chia is the seed used > in those silly Chia Pets. It's actually Salvia Hispanica and many > health food stores carry it now, as well as some main stream groceries > like Wholefoods (I am told, I am not in the US). Chia is high in > EFAs, like flax so it also adds good nutrition and taste very nice. > > BL > > > > Approximately how much flax and chia seed (I'll have to find this, never had > > chia seed)? > Quote Link to comment Share on other sites More sharing options...
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