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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the word flour describes the end result which is when a seed, grain, legume or root is finely ground to a dried powder like consistency. You can make flour out of lots of things such as rice, coconut, almond, potato, barley and obviously wheat. Lots of different flours can be made at home if you have a powerful enough grinder or blender.
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