When the gluten-free movement moved in on us like a hurricane in the early aughts, many billed it as a fad diet or health trend-of-the-moment. A decade (and change) later, it’s clear that’s not the case. Gluten-free sections on menus and aisles in grocery stores are proof. Statista predicts the gluten-free category will command nearly $8 billion by 2020, and that’s no small potatoes (which happen to be gluten-free). When the wheat/gluten-free reckoning took hold, wheat flour became one of the toughest riddles for chefs and food brands to solve, being the most ubiquitous and widely-used wheat byproduct. Flour is, of course, used in thousands of foods, from bread to pasta, crackers , cakes, cookies , and baked goods of all kinds. Flour is also integral for savory cooking, coating meats in recipes like chicken marsala and steak au poivre, and used as a thickener for soups , sauces, roux, and bechamels. Luckily for the gluten-challenged among us, there have been great strides made