Gluten-free flours are booming ... Depending on its fineness (semolina or fine flour), it can also be used for cakes or ...

When these types of flour are mixed with water, the gluten creates a stretchy network that helps bread rise and form air ...

Gluten-free biscuit production was an easier feat; our producers simply replaced wheat with nut flour or rice, oat and buckwheat flour.” Italy, with its high wheat and semolina consumption ...