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2. Bread Flour Substitute: What to Use Instead - AOL

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   Here’s the good news: You can still carry on with everything from a sourdough loaf to cinnamon rolls without any. If you’re looking for the best bread flour substitute, the ideal swap is ...

3. The Best All-Purpose Flour Substitutes If You Run Out ... - AOL

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   And since not all flour alternatives are created equal (especially when substituting for all The Best All-Purpose Flour Substitutes If You Run Out or Need a Gluten-Free Swap [Video] Skip to main ...

4. Is sourdough bread good for you? Dietitians explain if it's ...

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   However, sourdough bread is not gluten-free, ... Whole-grain bread is made with flour containing the entire wheat kernel. “The whole-grain sourdoughs have more fiber, protein and micronutrients ...

5. Sourdough - Wikipedia

   en.wikipedia.org/wiki/Sourdough

   Bread made from 100% rye flour, popular in northern Europe, is typically leavened with sourdough rather than baker’s yeast, as rye lacks sufficient gluten to support yeast leavening. Instead, rye bread’s structure relies on the starch in the flour and other carbohydrates known as pentosans .

6. Arrowroot - Wikipedia

   en.wikipedia.org/wiki/Arrowroot

   The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour for those with a gluten intolerance. It is, however, relatively high in carbohydrates and low in protein (approximately 7.7%) [8] and does not provide a complete substitute for wheat flour in bread-making.

7. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   Flours contain differing levels of the protein gluten. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat. Atta flour is a whole-grain wheat flour important in Indian and Pakistani cuisine, used for a range of breads such as roti and chapati. It ...

8. The Best Gluten-Free Flour for Baking Bread, Cake and More - AOL

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9. Atta (flour) - Wikipedia

   en.wikipedia.org/wiki/Atta_(flour)

   Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets. [1] [3] [4] The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm.