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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Gluten-free flour is basically non-wheat flour, made from stuff like rice, nuts (almonds/chestnuts/hazelnuts), potatoes, tapioca/cassava, corn, or even acorns or beans.
These kinds of flours will not produce wheat-flour-type of breads/pastries, specifically because they have no gluten content. The products will usually be denser, like a biscuit or a cookie, than airy/fluffy.
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