Level: Scoolinary Team

Hi, @jpprianonme-com
Tapioca flour, rice flour and daddy’s starch are flours that absorb a lot of liquid, so the proportion of liquid in the recipe is correct.
We must also add that if any of the flours are more recent or have been produced for less time, they will need less liquid, unlike flours with a longer production time, they will need more liquid. Our suggestion is that you add the liquid little by little.
Greetings

Level: Scoolinary Team

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