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  1. R

    Corn Meal: DON'T

    When it comes to the proteins that become gooey in cornmeal, which beta Glucan make up the bulk, I put it in with 1/4 of the grist and hold between 113°F-116°F for 30-35 minutes for a beta Glucan rest, the same when using wheat, rye especially, oats, etc., which breaks that gummy/gooeyness down...
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