Colorful Kernels Become Gluten-Free, Non-GMO, Certified Organic, High Antioxidant Flour

Suntava_for postUsing barley, oats and corn as flours

These familiar whole grains are finding increasing uses in baked foods. But understanding the varied flour options, how they interact with other ingredients, and how they perform is critical to success. Working directly with suppliers to understand the nuances of each variety of flour enables bakers to speed up the development process.

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