date:Jul 21, 2012
Amid snowballing gluten-free demands and some research suggesting that gluten-free products lack nutrition (vitamin B, iron and fibres), manufacturers are scrambling to find alternatives that are structurally sound yet nutritionally valuable.
Popular choices have been ancient grains such as buckwheat, quinoa and amaranth but new research underway at Dublin-based Food Research Centre, Teagasc, is looking into apple and orange fruit by-product flours.
Creating gluten-free bread of equal nutrit