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Wheat flour is full of gluten. Gluten is what gives dough it's 'doughiness' - the characteristic softness, stretchiness and malleability. (If you've ever worked with a gluten-free dough, you'll know how difficult it is to shape a dough with is not stretchy, and does not hold together. Using gluten-free dough is like using mashed potato to cook with. ) Flour is what gives final cooked item's structure, holding 'air bubbles' within it's structure, and binding other items (such as sugar and flavorings) around it. Without any flour all baked items would have no structure and could not exist.

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14y ago

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