TFBK2022: Baking Ingredients Studies 2 Assignment, TU Dublin, Ireland Currently, there are many flours available to purchase on the market, which are not derived from wheat, rye, oat, or barley
| University | TU Dublin |
| Subject | Baking Ingredients Studies 2 |
Currently, there are many flours available to purchase on the market, which are not derived from wheat, rye, oat, or barley.
These are considered as gluten-free (GF) cereal grains or pseudo-cereals
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