Researchers have developed a method for making gluten-free bread, using rice-flour.
This bread is 100% natural, and importantly has a similar consistency expected by consumers used to wheat breads. This gluten-free alternative should appeal to celiac sufferers who can’t consume gluten, and to people who wish to avoid gluten in their diets.
It could conceivably shift the focus of global grain production from the steppes and the prairies to the paddy fields of Asia.
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