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@dracula
I think some recipes call for a 50/50 with rice flour for the dough. I adapated a recipe online - and to be honest I've not experimented that much with using it as I think the results are pretty decent... The one thing that's tricky is getting that crackley/shattering crust like they do in 'nam. However, inspired by this last night, i made some more banh mi. ill stick up a photo of lunch shortly!