Do Non-gluten Flours Need Cooked?

[one more mile]

I know that there was some additive in white flour that makes it so that it is not good to eat raw. Any idea what it is?

Do other flours have the same stuff in them? If so what temperature do flours need cooked at to neutralize this stuff.

Last summer I messed around with raw foods and wanted to see If I could Make crackers with a food dehydrator.

I was thinking onions, buckwheat flour and flax seed and Quinta flour, brags aminos. I know the flour would not be considered raw but I would like to keep the other items as raw as possiable.

[bakingbarb]

Do you mean regular wheat/white flour? There is not an additive that is put in it but it isn't easy to digest raw in the first place.

Gluten free flours don't have stuff in them but they don't taste good, the bean flours are indigestible raw.

[angieInCA]

Almond flour makes great baked crackers and I don't see where it would be bad to digest raw. Coconut flour might be a good one to add to the mix, Flax seed mill would be fine raw and Potato Starch is actually already cooked so you could use that. I think everything else would be very hard to digest in the raw form.

[Janessa]

I think most raw crackers are sprouted, so I would use sprouted buckwheat ect

then I think it would be much more digestible