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