Gluten free flour is a term that is applied to flours that are made of non-gluten containing products. Gluten is a protein found in wheat, rye, barley and triticale that, when water or liquid is added to it, makes an elastic dough. Gluten free flours on their own do not have this elasticity and typically produce a much denser product, so blends of different types of grains are used to create gluten free flour mixes with a more versatile consistency that will work well in the same applications as wheat flour.
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