date:May 17, 2012
market have some deficiencies in their nutritional profile - for example, the protein and fibre levels are less than the standard baked goods. Formulators are starting to pay attention to this factor in recipe development. To increase fibre or protein levels, formulators might add such whole grain flours as those from amaranth, buckwheat, chia, millet and quinoa.
It has been stressed that only gluten-free products with overall quality including good taste will help sustain the market. Manufac