Thursday, August 25. 2011

Why is it so difficult to make good gluten free bread?

There doesn't seem to be any consistency in the various gluten free breads on the market. Why? If some gluten free bakeries can do it why can't others? There are still gluten free breads being sold that are just the same hard, crumbly brick they have been for the last 10 years.


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Posted by Helen Fletton in wheat blog at 10:02 | Comments (2) | Trackbacks (0)
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