About: Gluten-free flour

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Flours that do not contain gluten, which are important in making bread for individuals that are intolerant of wheat or gluten. Since gluten gives dough its elasticity, strength and makes the dough rise, bread made from non-gluten flour may have a texture that is dense and crumbly. The non-gluten flours not only give bread an interesting texture but also add flavor and nutritional value. Some non-gluten flours are brown rice, potato, chickpea, quinoa, cornmeal, and buckwheat. Spelt flour and millet flour are low in gluten and can generally be used in breadmaking for gluten intolerant individuals.

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rdfs:label	Gluten-free flour
rdfs:comment	Flours that do not contain gluten, which are important in making bread for individuals that are intolerant of wheat or gluten. Since gluten gives dough its elasticity, strength and makes the dough rise, bread made from non-gluten flour may have a texture that is dense and crumbly. The non-gluten flours not only give bread an interesting texture but also add flavor and nutritional value. Some non-gluten flours are brown rice, potato, chickpea, quinoa, cornmeal, and buckwheat. Spelt flour and millet flour are low in gluten and can generally be used in breadmaking for gluten intolerant individuals.
dcterms:subject	Nonwheat flour Gluten-free flour
abstract	Flours that do not contain gluten, which are important in making bread for individuals that are intolerant of wheat or gluten. Since gluten gives dough its elasticity, strength and makes the dough rise, bread made from non-gluten flour may have a texture that is dense and crumbly. The non-gluten flours not only give bread an interesting texture but also add flavor and nutritional value. Some non-gluten flours are brown rice, potato, chickpea, quinoa, cornmeal, and buckwheat. Spelt flour and millet flour are low in gluten and can generally be used in breadmaking for gluten intolerant individuals. Some popular brands include: Bob's Red Mill, Arrowhead Mills and Sylvan Border Farm. Store gluten-free flour in the refrigerator or freezer. This advice is particularly important if you buy your flours in bulk. If you store your flours in the freezer, let them come to room temperature before you use them.

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