Gluten-Free Formulating

<p style="margin: 0in 0in 12pt;">It is important to understand the challenges when replacing wheat flour with gluten-free flour in baked goods. </p>

It is important to understand the challenges when replacing wheat flour with gluten-free flour in baked goods. Gluten-free products have had challenges, but with alternative options, building back what gluten-free flour lacks—texture, taste, mouthfeel—is easier now than ever before. Chris Thomas, Principal Technologist, Bakery Application, Ingredion, Inc., discusses how to use gluten-free flour in bakery formulations.

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