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"Flour and Gluten" is a culinary and food-culture category encompassing books that explore the ingredients, techniques, science, history, and health issues surrounding flours and the gluten proteins they contain. It includes practical cookbooks and baking guides (from artisan breads to pastry) that teach flour selection and gluten development, as well as food‑science titles explaining dough chemistry, milling and baking technology, and industrial processing. The category also covers nutrition and medical perspectives—gluten‑free living, celiac disease, and dietary trends—alongside cultural and historical treatments of wheat, grain economies, and traditional baking practices. Intended for home bakers, professional chefs, nutritionists, food historians, and readers navigating dietary choices, "Flour and Gluten" blends recipes, technique, science, and social context into a single niche.

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