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Re: Pizza Flour or gluten
Your Welcome James. A difference that I have from what the master Vito does is that I ferment my dough 2-3 days in the refer. He mentions time as the element for developing gluten. Wheat fermented for longer periods of time molecularly changes the gliadin part of the gluten rendering the wheat edible by almost all people, except celiacs of course. I do this in my bread baking as well, and many gluten intolerant folks tell me that they have no problems digesting my wheat products. Fermentation is good for us.
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