I do not have gluten or other allergies. I just am curious about these more unusual flours and am interested in experimenting w/ them- in NON BREAD uses. Cookies are my primary interest w/ them. But it would also be fun to experiment w/ crackers,and pie crusts (sweet and savory) and Indian and Chinese sweets ( i think about the chickpea flour and glutinous rice flour sweets in those respective cuisines.)The above types in the post title- are all produced by Bob's Red Mill, and I have looked at all the info on his website, but have not learned much towards my interest.
Wouldn't it be fun to play with such unusual ingredients?! Not for most bakers maybe, but i'm hoping for some of you CHs! Thanks much!
p.s. i started another thread devoted to Semolina Flour uses:
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