My nephew and his wife distill whiskey and their blend is 55%corn, 30%barley, and 15% rye. i would like to create something with that blend of flours for them to serve at their tasting room. I was thinking of grissini or something similar. I assume these flours would not replicate the properties of 00 flour, so do you think this blend would work and if so what alterations to the recipe might I anticipate. Your thoughts and suggestions would be most appreciated. Thanks...

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