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I have a mild gluten intolerance (not a celiac, but it doesn't take much to make me feel like I have a brick sitting in my stomach) and I'm trying to up the protein content in my gluten free baking. I've used chickpea flour before for flatbreads and "omelets" and I like it a lot. Can I just sub this in for regular flour in most recipes? For example, the savory breakfast muffins in this video look like they'd be great with chickpea flour:
https://www.youtube.com/watch?v=diwu4FjL3mw
Any advice would be helpful!
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