To be fair, gluten-free formulation at that time, particularly on a large scale, was not for the faint of heart. Those undeterred by the prospect of gluten-free baking found the modification of wheat flour-based products likely to produce a low-volume, batter-like consistency without gluten’s natural ability to provide structure, gas retention and dough elasticity.
One of the main challenges is that there is no traditional dough in the preparation stage, explained Sarah Hite, food scientist at Dawn Foods, Jackson, Mich. This created formulations that could be hit or miss in terms of texture and flavor.Read the full article here.
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