The present utility model Extruder to nixtamalize maize fractions aims to provide and extruder to nixtamalize maize fractions previously conditioned with water and food grade lime, eliminating he production of nejayote in the production of nixtamalized maize flour, as well as the reduction of clogging of the extruded material. In addition to the aforementioned, it's easy to assemble for cleaning.

A gluten-free flour composition that can be substituted for wheat flour. The gluten-free flour composition contains at least 90% by weight of brown rice flour. The brown rice flour is mixed with slippery elm leaf powder and/or okra powder. The added powder(s) provide structural proteins to the brown rice flour. Once mixed, the brown rice flour and the secondary powders create a gluten-free composition that is capable of creating dough that has similar viscoelastic properties to whole wheat flour. Furthermore, the gluten-free composition nurtures the growth of yeast in a manner similar to that of wheat flour. This enables the dough to rise and expand in the same manner as wheat dough. The added powders add structural proteins to the already nutritious brown rice flour. The result is a gluten-free composition that contains as much protein and nutrition as does traditional whole wheat flour.