Boy I have not heard of those flours and a google search only turns up flour milled in Michigan. Any more info to add, especially what is guillotine flour? If you know the approximate protein content of the flours you would want them to be similar, of course. Also what are you making?
Chris is a trusted source on General Cooking
I can see from the tags that Michigan is really mochi. But guillotine? Could it be gluten-free? Gotta love autocorrect. Anyway, Mochiko is certainly gluten free, but it's awfully glutinous--as in sticky.
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