Hi Chris- I'm sorry to hear your bars were dry and both that texture and the flour flavor will most probably have come from that extra flour you added which there wasn't enough liquid to fully hydrate. Flour can certainly be a tricky thing to measure with volume so I think you are right on track by trying the weight route next time to see if that helps. Best of luck on round 2! Happy Baking! Jocelyn@KAF

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