Can I replicate it at home? Is it made out of completely different grain? And how does it replace regular flour gluten when it comes to making recipes that ask for gluten development?
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This is the ingredients list from the gluten free plain flour at my local supermarket:
Gluten Free Starches (Maize, Tapioca), Gluten Free Flours (Rice, Maize), Rice Bran, Thickeners (415).
They just use ingredients that never had gluten to begin with.
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