date:May 17, 2012
luten- free the US Food and Drug Administration (US FDA) proposed as early as 2007 that to be classified as gluten-free, baked products should have 20 ppm or less of gluten in the final baked goods.
Baked products
In the United States, a number of mainstream baking companies are entering the gluten-free arena by introducing gluten-free baked products.
Most gluten-free bread is marketed frozen because of the tendency to stale. Cookies and biscuits have embraced this market demand by targeting