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exshuffleskater

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  1. exshuffleskater
    What makes it different from current chickpea flour? Finer grind? GMO? non-GMO breeding to have more emulsifiers? I know you can make meringue with the liquid in a can of chickpeas (whips just like egg whites), so this isn't very surprising. Also, Indian black gram should be looked at as another bready flour, it has thousands of years of history...
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