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March 2, 2023 at 5:23pm
In reply to What internal temperature… by Barbara Fergus… (not verified)
Great question, Barbara! Because of the kinds of starches used in GF baking we suggest going all the way to 205 to 210 degrees F. This will allow those starches a bit more time to set and make sure that nothing sinks on you in the end. Happy Baking!