I guess I'm confused then by the recipes I'm seeing. They all treat WPI as a
flour substitute. And most of them are using straight WPI. Hmmm But, again
the recipes are for things that don't "use" gluten like bread. I'll bet you
couldn't use it for noodles then because you'd end up with the gluten prduct
that we used for making vegetarian spare ribs. You're right, it's very stringy
and proteinish.

Maggie



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