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These flour are relatively cheaper, easy to produce and could be used in the manufacturing of wide range of products, including bread, cookies, meat pies, cake, chips and doughnut.
If you are unable to find these flour substitutes in your hometown markets, they are all available from trusted brands on the Internet.
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Baking with these flours requires flexibility, careful observation and a spirit of scientific inquiry.
The processes by which these flours are produced may lead to trace metal and aflatoxin contamination.
However, due to the processing techniques used these flours may be contaminated with trace metals and aflatoxins.
These flours tend to be made from toasted garbanzo beans.
These flours, whole grain and usually stone-milled, differ vastly from standard refined flour.
Store these flours in a sealable plastic bag or airtight container, labeled with the purchase date.
Store these flours in a sealable plastic bag or airtight container in the freezer; do not store at room temperature.
Because these flours can go bad quickly, check to see whether the packaging has a processing date before buying; many producers now date their flours for freshness.
Many studies have been done to explore the potential for making loaf bread with composite flours that include either sorghum or millet, and there are no technical difficulties in using any of these flours.
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