Soft ‘N Fluffy Sandwich Bread ๐Ÿž gluten free, keto & paleo

94 comments

  1. Angela says:

    Do you measure the psyllium husk and flax after further grinding or do you measure first in grams and then grind?

    • Paola says:

      Hi Angela! If you go by weight it doesn’t matter (and it’s HIGHLY suggested that you do weigh!). But if you’re doing cups, measure after grinding. xo!

  2. Paola says:

    Hi Tami! Do you actually think I would install a browser hijacker in my blog to make extra money?! Oh lol, no need to make threats here! This happens from time to time in ANY blog, but THANK YOU for the heads up and I’ll have my host look into it ๐Ÿ˜‰ xo

    • Shannon says:

      Iโ€™m here All. The. Time. And Iโ€™ve never encountered that problem.
      Canโ€™t wait to try this! So sick of fat head bread ๐Ÿ˜ฌ

      • Paola says:

        I think it’s a problem limited to a small number of users (I haven’t seen it either)- but already looking into it! Hope you enjoy the bread Shannon! xo!

    • Leslie says:

      Hi Paola, while I’m not getting what Tami is about downloading the latest version of chrome I AM getting a malicious content blocked from your site… not sure what’s going on but not getting that w/ any other site I’m visiting… I certainly want to continue coming to your site bc it’s amazing! And, I can’t wait to try this delicious looking bread as I hate those eggy breads!! Thought you may want to know this is going on… Many thanks!

      • Paola says:

        Hi Leslie! Thanks so much for giving me a heads up about this as well (about 6 of you have reported back on an issue of some sort). My host is already running scans on the entire site to see what’s up, so thanks so much for always letting me know of issues! MUCH appreciated!

        And hope you enjoy the bread xo!!

      • Karen McClamrock says:

        I’m looking at this from my work computer that has loads of tight security on it and I am not getting any warning at all. Wonder what is going on that causese others to have issues?

        • Paola says:

          I honestly have no idea Karen (not very techy here!). There have been a few complaints, so it is a real issue for a small number of readers- but the first couple of security scans from yesterday were clear. Doing an in-depth overnight one and lets see what comes up!

  3. Carla says:

    You are a genius in the kitchen! My stomach appreciates all your efforts to make an extraordinary product! Now that you have bread mastered can you PLEASE work on edible keto pasta๐Ÿค“๐Ÿค“

    • Paola says:

      Hi Carla! Have you checked out the ravioli and keto pasta recipes? The ‘pasta’ recipe is a lot like fried gnocchi. Unfortunately as there are no grains, its impossible to cook them in boiling water though ๐Ÿ™ xo!

  4. Judi says:

    I don’t usually purchase powdered whey protein. Is there a reasonable substitute. Shall I try to just omit it? Looking forward to making this!

    • Paola says:

      Hi Judi! In all honesty I wouldn’t skip it. Without it my bread simply collapsed after baking, so you don’t get that nice and fluffy texture. xo!

  5. Jenn says:

    Is there any substitute for whey protein? i do not have it and where I live (Costa Rica) it is extremely expensive

    • Paola says:

      Hi Jen! In all honesty there’s no proper sub for the whey protein unfortunately. You can try substituting with more psyllium, but when I tried that the bread collapsed after baking… ๐Ÿ™ taste was still great though (a bit more ‘whole wheat’), but you didn’t get that fluffy texture.

      p.s. I get you on the price, I live in Mexico City! But I actually got it at 50% off last week at GNC- so maybe worth shopping around for discounts? xo!

  6. Devyn davidson says:

    Hi Paola!

    I immediately made this bread (like within an hour of you posting it) and while my bread did not double in volume it was phenomenal!!! I only made one alteration and pressed some pumpkin and sunflower seeds into the top of the loaf to get the “Dave’s killer bread” vibe. ๐Ÿ™‚

    I really like this recipe, I’m guessing my eggs were too cold and that is why it did not rise because everything else in the recipe went smoothly. I’m still gonna gobble this loaf down though. Thanks for everything you do, this is the only (and I mean ONLY) keto website that I’ve had every single recipe turn out well. Your effort, and hard work truly shows in these recipes. From the bottom of my heart, thank you for your attention to detail.

    • Paola says:

      Hi Devyn! That’s SO wonderful to hear! And I LOVE your idea of pressing down some seeds on top! And yup on the cold eggs, I’ve found that grain free breads are super temperamental to cold ingredients. I generally keep my flaxseed meal in the freezer and I forgot to take it out during a trial and my bread barely rose… :-S

      And thank you for your lovely comment- means a lot!! xo!!

  7. Manny says:

    This bread is more elaborate than the quick breads I’m used to, but definitely worth it! It was very painful to wait for the bread to cool, but it’s the first recipe I make that actually tastes like bread. A bit more moist maybe than normal bread, but I can confirm that it’s not eggy at all. So very pleased with the results thank you!

    • Paola says:

      Hi Manny! So happy you enjoyed it! And yup, yeast breads are def more elaborate than quick breads- but in the end there really is no comparison in taste and texture ๐Ÿ˜‰ xo and thanks so much for reporting back!

  8. Debi says:

    I cannot wait to try this recipe. I have been trying all kinds of different keto/paleo bread recipes for a few years now. My favorite current recipe never works for a loaf, for me, but it works great as buns. the bread looks great while in the oven, rises wonderfuly…….then totally deflates when taken out of the oven…..and now I know what caused that……when the eggs/egg whites aren’t room temperature. ….and also that whey protein isolate is needed. So thankful for all the recipes you share…….and all the great tips you have given.
    PS – – I tried your tortilla recipe, and although the taste was great, I couldn’t get the temperature correct….so I called them crackers…….tasted great, and they disappeared!!! I’m going to try making them again soon…..and maybe I’ll actually end up with soft tortillas!!! ๐Ÿ˜‰

    • Paola says:

      Hi Debi! For the tortillas you want the skillet/pan to be VERY hot so they cook in under a minute. Otherwise yes, you’ll end up with tostadas (i.e. tortilla crackers!).

      And hopefully you enjoy this bread! The issues you have with a loaf with your current bread recipe could also be used because of excess liquid in the dough. Couldn’t tell you for sure though without trying it myself. xo!

  9. Aganitha says:

    I currently have this in the oven and it looks and smells amazing! I forgot the cream of tartar, it’s mentioned in the ingredients but not the instructions. Had I read more carefully I would have caught it! Just thought I’d let you know!

    • Paola says:

      Hi Aganitha! I just double checked and I do see it in the instructions? It’s the second to last ingredient listed when mixing the flours. It doesn’t make a huge difference, so your loaf should still come out good. And yup, it does smell great! Let me know! ๐Ÿ˜‰๐Ÿ˜˜

  10. Julie says:

    For those of us eating low carb but needing to avoid almonds, any chance a coconut flour substitution could work? Thanks for all you do.

    • Paola says:

      Hi Julie! Unfortunately coconut flour doesn’t work here, but sunflower seed flour should be a good nut free alternative. It would need to be very finely ground though (and I can’t get that in here in Mexico). Hope this helps xo!

  11. TheaMaria says:

    Do you think it would work to make this in a bread machine? I would probably still proof the yeast and pre-mix the dry ingredients.

    • Paola says:

      Hi TheaMaria! In all honesty I don’t know…! I sold my bread maker once I was diagnosed with Celiacs, and I know that there’s a setting in some new ones for gluten free breads. BUT (and this is a big but!), grain free breads behave quite differently from usual grain-gluten free breads (garbanzo, rice etc)- so I really wouldn’t be able to say here. xo!

  12. Karen says:

    Wondering if anyone has tried this recipe in a bread machine. I have a bread machine recipe that is pretty good. This recipe looks like it would be even better. Wondering what adjustments might need to be made if any. thanks!

    • Paola says:

      Karen is your recipe for a grain-free bread? There was another question about this a couple comments before you, but I honestly have no idea…! Grain free breads behave very differently from normal gluten free breads (with garbanzo, rice etc), so I’m not sure if the outcome would be ideal or what adjustments would need to be made. Sorry I couldn’t be more help xo!

      • Karen says:

        Thanks for the reply. No, my recipe uses Bob’s RM baking mix, Arrowroot, and sorghum. I am still going to try this recipe as I am reducing grains from my diet and would love to one day be grain free.

        • Paola says:

          I think you’ll find that grain free breads are much less wet than the grain gluten free breads (took me a while to get used to it!). I have celiacs, and staying grain free helps me a lot with inflammation. xo and hope you enjoy!

  13. Amanda Morrison says:

    True story: I made the loaf yesterday and served it to my husband this morning toasted with eggs, bacon and avocado. He has been resisting to do keto because “he would miss bread too much”. Well, he devoured the entire plate without saying a peep and even asked where I bought the bread!! After he finished I told him that that was a keto meal and he couldn’t believe it! You may have just converted my hubby with this bread

    • Paola says:

      Whaaaat?! That’s an awesome story Amanda lol! So happy the bread worked out so well for you guys ๐Ÿ™‚ xo and thanks so much for sharing with us!

    • Amber says:

      Hahahah love this!!! I canโ€™t wait to make this. Waiting on some ingredients to get here from Amazon ๐Ÿค—

  14. Jeannine says:

    Hi! Super excited to try this! When you instruct to tent the bread at minute 10-15, do you mean the first 10-15 minutes or last 10-15 minutes? Thanks!

    • Paola says:

      Hi Jeannine! First 10-15 minutes (just don’t open your oven door before 10 minutes!). And only tent it once you see it begins to brown (will vary from oven to oven). xo!

  15. Dunia says:

    By golly this is the best keto bread Iโ€™ve made/tried and Iโ€™m so glad I have found you for outstanding recipes. I look forward to your emails on new recipes to try.
    Thank you so very much!

    • Paola says:

      It’s my absolute pleasure Dunia! So happy you enjoyed the recipe so much ๐Ÿ™‚ xo and than you for your lovely comment!

  16. Karen says:

    I made this tonight! Awesome! I had forgotten what yeast bread baking smells like. YUM! I let it cool but had to cut into it while it was still warm enough to melt butter. OMG! Delish! ! ! Still going to try this in the bread maker. The worst that can happen is I get a batch of gluten-free breadcrumbs!

    • Paola says:

      That’s awesome Karen so happy you loved it! ๐Ÿ™‚ let me know about the bread maker, would def be interested in hearing the results! xo!

  17. Lana Kirtley says:

    Hi
    so just found out a number of food sensitivities.
    No Almonds – can I likely substitute coconut flour?
    No Eggs – can I use chai seed “eggs” instead?

    Thank You!!

    • Paola says:

      Hi Lana! Sorry about your sensitivities. Unfortunately those subs don’t work for this bread ๐Ÿ™

      • Lana Kirtley says:

        Thank You! Don’t be sorry about the sensitivities … Yes I’m still adjusting BUT there is power in this information! For that I am ever grateful. Thank You for your honest answer!

        • Paola says:

          I just know what it’s like when you’re starting to adjust to new food sensitivities and that it can be a bit hard in the beginning. xo!

  18. karen g says:

    Will be making this very soon. Will try it with my current whey protein isolate brand while waiting for isopure to make a comparison. I was also wondering if you have a recipe that would be similar to a french brioche (like at trader joes), though low carb. i was just hoping as the other family members are gaga about that. If not then i guess i would slather some real good amount of grass-fed butter and sprinkle erythritol/stevia blend on top…Thank you for this bread recipe, everything on your site looks so good!

    • Paola says:

      Hi Karen! I would be very interested to hear about your results with the other brand. And on the brioche, I’m actually working on it as I type (yesterday had a very successful outcome!). Still needs some work though, but I’m hopeful! Just keep in mind that it’ll never be ‘the same’ (because ahem, no wheat :-S!) xo!

  19. Ellen says:

    Made this yesterday and turned out very well. I would say the best keto bread since I started this locarb life 10 months ago! Today I made my first real grilled cheese sandwich with it, was sooooo good. Will be a bit dangerous to have in the house so am going to cut into slices and keep in freezer to use. It reminds me a bit of oatmeal brown bread in flavor and texture. Next time am going to experiment a bit, add a b it more salt, throw in some caraway seed and a little extra vinegar to make it more โ€œgermanโ€ tasting eg sourdoughish, will try to bake it oval or boule freeform , crisscross the top and roll in some potato flour to give it that artisanal look, Excited to see if that works out, if not- croutons! I think this bread will also be much better for making french toast, bread pudding, croutons and maybe even dried breadcrumbs! The possibilities are endless! Thanks for your hard work! Your site continues to be my favorite and is making LCHF/keto sustainable for me.

    • Paola says:

      Hi Ellen! That’s so awesome to hear!! And I LOVE your ideas! Please do let me know if you’re successful with the boule (just be careful about adding in to much flour). I’m experimenting now to see if it’s possible to have some sort of sourdough mother dough to get that proper taste :-S (a bit intense, so for the hardcore bread makers lol!). And guess what? The first thing I made with it was also grilled cheese…! xo and so happy to hear you’re still enjoying the recipes so much!!

      • Ellen says:

        Going to try this today again and see if I can make rolls with the recioe as is, possibly in a muffin tin. Will report back.
        Day 3 , keeping bread in a tun on the counter and is keeping well, fantastic toasted, Really reminds me of brown bread. A little but dangerous to have around. Having said that I got about 18 5-7 mm slices out of it so the nect carb count should be even better!
        I wonder if beating the eeggwhites even oartially and adding a bit more sweetener wld make it more Brioche like?

        • Paola says:

          Happy to hear it’s keeping well! And yup on the danger, I freeze right away!! I’ve tried it in a muffin tin and it works great (deflates even less than in a loaf). What I’m not sure yet is if more protein is needed for a boule.

          This recipe will probably be a good base for a brioche (more butter and using the whole eggs). But I’ve actually been experimenting on a brioche this week, and it looks like working with the choux pastry method of the churros and donuts works great to get an awesome rise and texture. But I’m still working out the kinks (i.e. flavor mainly!). Will update!

  20. Patty says:

    Wonderful, wonderful bread! I send air kisses your way! Thank you for sharing this keeper of a recipe. It will be a staple bread in my home.

  21. Ellen says:

    Re the boule, wouldkeep proportions eg recipe much the same, just not use the loaf pan and maybe just roll it in a bit of Pofibre ( scored fr Sweden, potato fibre) make it look more โ€œ Euro bakeryโ€ and do a crisscross score on top. Am now just thinking may try to bake it in a preheated dutch oven like I used to do with my noknead bread. So many possibilities!
    Just to let you know I used leftover churro batter that i had frozen in the pastry bag and thawed to make Danish Aebleskivers and they were the closest i have come to those. Will share with my Danish keto friends. Best recipe for that so far, seems to be very adaptable!

  22. Jane Ritchuk says:

    I absolutely love all your recipes. The only challenge I have is that I am not able to print them out so I have to transcribe by hand a very time consuming exercise. Am I the only one having this problem? I know you are not a techie but just wondering if you have any suggestions.

    • Paola says:

      Hi Jane! Does the ‘Print Recipe’ button at the top of every recipe not work for you? Let me know, transcribing is definitely no fun!

      • Jane Ritchuk says:

        no sadly not! It may be the printer and nothing to do with your site. Just wondering if anyone else had the same problem. LOVE your recipes!

        • Paola says:

          So happy you’re enjoying them Jane! Have you tried clicking on print, then saving as a PDF and then printing from the PDF? I’m honestly not very techy (at all!), but I just tried and it’s working for me :-S

    • Paola says:

      Lol! I’ve added it to the list of breads to tackle ๐Ÿ˜‰ And thank you so much for your lovely comment Vanessa, so happy you’re enjoying the recipes!

  23. shelley says:

    Hello, I was wondering what we can us as a substitute for psyllium? I have an anaphylactic allergy to it. So many recipes call for it. ๐Ÿ™ . Thanks in advance.

    • Paola says:

      Hi Shelley, try subbing it with flax (it’s stated in the flours and possible subs section). ๐Ÿ˜‰ xo!

  24. Patti McTee says:

    I made this today and must say I am so impressed! Taste great and didn’t fall apart. I made burgers for dinner and it still didn’t fall apart. This is a keeper. Thank you so much.

    • Paola says:

      Lol that’s awesome Patti so happy it worked out so well for you (and YUM on the burgers!!). xo and thanks so much for reporting back!

  25. Wendy says:

    Amazing bread!! I’m going to bake more Monday everyone in my family loved it finally I had toast again thank you.
    I was wondering if I could subsitute out some of the almond flour with Oat fiber??
    If so what would you recommend for the amounts of almomd flour and Oat fiber??. I use Trim Healthy Momma brand of oat fiber.

    • Paola says:

      So happy you and your family enjoyed it Wendy!! Regarding the oat fiber, in all honesty I wouldn’t be able to tell you as it’s an ingredient I’ve never used (oats and derivatives cause inflammation for me, so I cannot experiment with it unfortunately). xo!

  26. Gabrielle Yoder says:

    Have you tried cooling this bread upside down and/or adding a spoonful of tapioca starch to keep it from collapsing?

    Thinking about when you make an angel food cake you cool it upside down to keep the structure without it collapsing on itself due to gravity before it’s cooled and stiffened.

    Just thought I’d ask before I try that.

    • Paola says:

      Hi Gabrielle! I haven’t tried tapioca because it does raise my insulin a bit too much (so I use arrowroot if I want to lighten up something). And on the cooling upside down I don’t know, but it definitely sounds like an idea worth trying! Also keep in mind that mine collapses roughly only a finger, so it really isn’t too bad ๐Ÿ˜‰ Could also probably add a bit more protein, but I wanted to keep the texture soft for this one. xo!

      • Gabrielle Yoder says:

        I tried it with 6 grams tapioca starch and cooled the normal way. It collapsed a lot but I suspect that I didn’t cook it quite long enough. Surprisingly it tasted better when it dried out just a little so the day old stuff was the best.

        I have another load proofing now without the starch and I’m going to invert the pan to cool so we’ll see what happens.

        If I wanted to make several loaves at once would I just continue with the weighed measurements and multiply it or do I need to alter it another way?

        • Paola says:

          Hi Gabrielle! How long did you cook it for? And yup, if it collapsed too much it likely needed a bit longer baking time! Let me know how the second one went ๐Ÿ™‚

          You can definitely just multiply out and then divide the dough into loaf pans to proof- no problem. xo!

          • Gabrielle Yoder says:

            So tried that new batch last night. No starch in this one. Baked for longer. Cooled it upside down. Collapsed like crazy. Trying to figure out where to go from here because we LOVE the taste. The kids even like it. But the collapsing is making me crazy. I’m thinking perhaps adding more protein. I would try pre-whipping the whites but I don’t think that would make a difference to keep the structure up. Suggestions? This has come the closest to true bread in taste than even the gluten free bakery in town that uses almond flour and starches. I want to make this one work and it looks like you did it just fine. lol.

          • Paola says:

            If normal baking is finicky, grain free is honestly a bit of a pain. This is mostly because the ingredients vary so much and they’re very temperamental, so don’t worry if you don’t get it completely right at first. It’s also a bit hard for me to diagnose the problem without being in the kitchen with you, but let’s go through a few things.

            Is it collapsing completely (this used to happen to me without the protein)? Is it collapsing while still in the oven or while cooling? Are you regrinding your flaxseed meal and psyllium husk? Are you using golden flaxseed meal? What type of oven (regular or convection?) Are you weighing your ingredients?

            If all else fails do add a bit more protein powder, but be careful of not adding more than 1-2 tbs because I found the bread becomes less soft (too much protein = hockey pucks!).

  27. Helios says:

    Just wanted to leave my results and tweaks…
    After reading through comments, I decided to add 2 teaspoons of dry active yeast for flavor/aroma, and 2 tablespoons of psyllium husk powder for texture. I didn’t alter any other ingredients (aside from pan prep…I used parchment paper without greasing the pan) and was pleasantly surprised at the breadlike outcome!
    We weren’t crazy about cloud bread, and I’d tried a different keto bread with a far more intricate mix of flours, meals, powders (including protein and xanthan), but we found it denser and more undeniably “healthy” tasting, especially to my SO. We much prefer the taste, texture, and look of this bread, and I love the no rise time…just adding yeast for the bread flavor suggestion of an earlier commenter…I think that really covers the egg taste, as I didn’t detect any.
    I must confess I used a food processor (first time using this particular one) and I didn’t quite lock in the blade, so had some denser dough at the bottom…I folded it in a bit with a spatula to save the egg white loft and had good results. The bread had some darker (and denser, I guess) spots when you cut it, but no discernible difference in mother, so I think lumps in your final mix should be tolerated quite well with this recipe.
    This will be my go to keto bread…had two turkey sammies today! Thanks!

    • Paola says:

      Hi Helios! I’m so happy you loved it and thanks for reporting back with what you did. Though I’m not sure you subbed anything as the recipe itself does call for 2tsp of dry active yeast? Did you just skip the rising time and just put it in the oven after mixing? Keep in mind that you’ll get MUCH more of that yeast bread flavor if you do let it rest and rise (as this is what develops the flavor, not just adding in the yeast). xo and thanks so much for reporting back in such detail!

  28. Wendy says:

    I tried it with half oat fiber and half almond flour and it works great. I’m so excited about this. Best bread ever. Thank you for your help and support in getting us some of the best recipes we’ve ever tried.

    • Paola says:

      That sounds great for those who can do oat fiber Wendy! Thanks so much for sharing your experiment, always super helpful to the growing gnom-gnom community ๐Ÿ™‚ And it’s my absolute pleasure, so happy to see you guys enjoy my recipes so much! xo!

  29. Jacky says:

    I loved the taste of this keto bread but Did not rise. It rose about 2 inches. I used milled ground flaxseed But does not have a powder consistency. I left the bread rest a a table but the environment was not warm. Is this why this happened?? I really need a sandwich in my life lol

    • Paola says:

      Hi Jacky! I’m not exactly sure what you mean by milled ground flaxseed, but you want the golden flaxseed meal (I use Bob’s). This one’s already flakey, and you want to re-grind it until it’s powdery. If your flours are too heavy your bread won’t rise or collapse.

      You also do want to rest it in a warm place (next to your oven heating up etc). Yeast thrives in warm and humid temperatures, so this could’ve been the other reason. xo!

  30. Martha says:

    Hi Paola,
    Can I use Bob’s Red Mill – Paleo baking flour in substitution of all the flours in your recipe??
    How do you think it would turn out?
    Thanks! ๐Ÿ™‚

    • Paola says:

      Hi Martha! Unfortunately I cannot tell you for sure as I’ve never baked with it, but keep in mind that grain free recipes are very finicky and they work best using the flours listed. xo!

  31. Gabrielle Yoder says:

    Yeah I went to culinary school so I understand most of the science behind things but it’s still making me nuts.

    – am weighing
    – am ensuring all ingredients are at room temp
    – regular home oven
    – yeast is highly active when I add it in
    – using leftover invert sugar I made at christmas to feed the yeast since it is the ONLY sugar in my house
    – collapses when cooling only
    – using xanthan gum and ground psyllium husks (I ground them in the vitamix)
    – I’m going to use your mixing method instead of mine since I have been making a well in my dry ingredients, mixing the wet in the center, and folding the dry in. Maybe it’s making a difference?

    I’m going to try purchasing maple syrup to feed the yeast with instead, as well as adding a touch more protein powder. I’m going to purchase the one you recommend because it might be that.

    If none of this works, we still have a really delicious bread (it’s actually better WITHOUT the extra starch, I found) so maybe I’ll roll it into french loaves or something to make sandwiches with. lol.

    • Paola says:

      I figured I was talking to someone who knew their baking lol! OK so from your detailed description it could be two things, the protein powder (they really do vary a lot) or your mixing method.

      You want to beat the dry ingredients into the wet with your hand (or stand) mixer and keep on mixing them until they are thick. Think of this as the equivalent of activating the gluten (you’re activating the xanthan gum, so it becomes elastic). Fingers crossed this is it!

      You can also of course try as loafs or in a muffin tin, they’ll always collapse less. xo!

  32. Meg says:

    Ok. I know you’ve addressed this multiple times… But I want to beat a dead horse. Even other protein powders, like bone broth protein won’t work? It has to be Whey? Would Whey substituted for water work? I have TONS of whey from my goat milk that I make cheese with… Or am I missing something with the isolate part of it? I’m not techie or super scientific, so I’m just trying to figure out why there would be absolutely no substitutes for this. Maybe it can’t be explained more than, “I just know it didn’t work without it” and if that’s the case, I’ll live. But if there is more of a scientific reason I would love to know what that is as well! Thanks!

    Again…Please forgive my beating this horse again….. (no horses were actually harmed…)

    • Paola says:

      Hi Meg! You actually need the whey protein isolate. It’s simply a common ingredient in commercial baking to help whole wheat breads maintain a decent rise (so it’s perfect to help replace the lack of structure in grain free breads!). And I actually tried with my leftover homemade whey and it didn’t work (they simply behave very differently). Hope this helps, and no worries at all! Always happy to help ๐Ÿ˜‰ xo

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