White Lily is a specialty, low-protein flour made especially for things like biscuits and scones, etc. The higher starch to protein ratio will make for a less "chewy" result in this recipe. There are many ways to make up for this. Add an extra egg yolk, use sour cream or kefir or add a fruit puree (my favorite is pumpkin but applesauce works well too.) You can even add powdered wheat gluten or whey protein powder. Basically anything you would do for a gluten-free recipe to substitute for that protein.

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