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  • Vast Shadow

    Those are not gluten free.
    Gluten: a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough


    Processed wheat is actually flour.

    So yea... I could like sue for some type of false advertising there.

    EVIL flour and water... Combine to make evil protein... maybe you could, I dunno... Put dirt in place for flour. Just sayin.

    Gluten is good for you.

    Corn Syrup is good for you.

    Both Gluten and Corn syrup are used to keep flavor but allow bigger portions to be made.
    Many baking process(Mainly Cakes) use Gluten process as the start/base as it is cohesive in absorbing flavor of other ingredients.

    Why ya haten on water and flour for?

    • Vast Shadow

      Thats cute... Bob's Mill. Still flour... Flour is still made from wheat.

      The myth of gluten: "Gluten is eating elastic"

      I don't know how rich people can be easily made a fool of, but sometimes I think I should change my practice from helping to fooling, because someone out there is maken a lot of money off idiots. That should piss you off, and if it doesn't piss you off making you think more about everything... I have truly wasted my time, here. Reminds me of an Aesop tale... The emperor's new clothes.

      You can tell the difference from Aesop and nursery rythems for... None of the characters have names... They are just all figures upon their place in the world. The tailor is who fooled the Emperor.

      Now, Gluten being elastic... Gluten has an *ELASTIC* texture. That means the texture, surface of the gluten has an elastic feel to it. There is no polyurethane, polyethylene [plastics] substances in it.


      The texture of bread is spongey... That does not mean there is any foam rubber inside the bread. Sponge is the texture of bread.