Restaurants finally give flour its due

Restaurants finally give flour its due

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As gluten sensitivity becomes more widespread, flour has taken a real hit. But the powder derivative of grain is fighting back and might finally be getting the attention it deserves.

Chefs looking for a way to differentiate their wheat-based products—tortillas, pancakes, breadsticks and especially pasta—are increasingly modifying their recipes at the base by specializing their flour.

Different flours can provide a great variety in flavor, chefs say. Innovative Italian rest

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