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kenlove

Gluten-Free Flour Enhances Dough Hydration For Premium Bakery

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Interesting but it makes me wonder what it is. Or what they have done to it. Has it been milled differently or has it been modified somehow? I am a suspicious type but the way the article is written it makes me more suspicious. Why isn't it being marketed to the general public I wonder?

It will be interesting to see the change in products with it's use. I had some Glutino Genius bread yesterday and it was a nice surprise. Didn't even toast it.

Charlotte

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Has it been milled differently or has it been modified somehow?

I'm a member of a number of baking industry-based forums, and from what I can see, I would say the the tapioca is a modified starch like Expandex Modified Tapioca Starch. The rice flour, they emphasize, is not as gritty as the current stock, but any finely-milled asian rice flour is not gritty.

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Doncha just want to say "why don't you try sticking a spoonful of coconut flour in that" for the short version, instead of all these mystery ingredients :rolleyes: ? But it sounds like they "did something" to tapioca and rice.

The whole article does have a sort of comedy aspect to it. And the link won't let me cut and paste, so they are being very protective of it. retyped a line:

"With its improved moisture management properties, Homecraft Create gluten-free 20 flour can help maintain freshness with respect to moisture perception...."

I'd love to tell a box of flour to start managing my kitchen for moisture perception better ! :lol:

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Yes, it sounds like Expandex. That stuff is tricky to work with.

I'm actually making much better tasting baked goods since I went grain free. I've been baking with almond meal, flax meal, or coconut flour and making yummy, moist breads and muffins.

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