A Beginner’s Guide to Gluten-Free Flour

When the gluten-free movement moved in on us like a hurricane in the early aughts, many billed it as a fad diet or health trend-of-the-moment. A decade (and change) later, it’s clear that’s not the case. Gluten-free sections on menus and aisles in grocery stores are proof. Statista predicts the gluten-free category will command nearly $8 billion by 2020, and that’s no small potatoes (which happen to be gluten-free). When the wheat/gluten-free reckoning took hold, wheat flour became one of the toughest riddles for chefs and food brands to solve,…

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