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Bakers Bored With Wheat Flour Are Experimenting With A Broad Assortment Of Grains

October 23, 2013: 12:00 AM EST
Florida food writer Amy Sowers surveyed chefs in the state, finding that there are a lot of options besides wheat flour when it comes to baking. Nuts, for example, can be ground up for flour: almond flour makes a good breading for chicken and fish. Coconut flour and flax seed meal are used by one chef to make nutritious vanilla protein bars. A café chef uses chickpea flour to make gluten-free coffeecakes, desserts and cupcakes; she also uses oat flour and fava bean, tapioca and sorghum flours in her bakery. Other possibilities: millet, soy and chia seed flours.
Amy Sowder, "A world beyond wheat and your typical flour", News-Press.com, October 23, 2013, © www.news-press.com/Gannett
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