I recently found an amazing gluten free flour recipe from another blog I like. http://blog.ideasinfood.com/ideas_in_food/2012/02/what-iif-flour.html is a link to the recipe. I was wondering if anyone found a healthier flour substitute as Cornstarch, Tapioca flour, and White rice flour are not all that healthy for you. I was wondering if anyone has ever tried dehydrating legumes, then crushing them into a powder. Hypothetically couldnt I create a complete protein powder by using legumes and corn flour? My only concern is that for flour to be really used as flour there has to be some sort of binding agent and im not sure that the protein in the legumes or the starch will do the trick. Any advice or should I stop yappin and get to tryin?