Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
We hear from leading scientists and technical specialists in the field about the future potential of the cereal grain in gluten-free, the science that backs that up and about the positive role oats can play in a gluten-free diet.
Dr. Charles Speirs, bakery science manager at Campden BRI, Dr. Luud Gilissen, senior scientist at Plant Research International at the Wageningen University and Dale Andrew, senior NPD manager at Nairn’s all weigh in on the topic of using oats in gluten-free baked goods.
For more on this gluten-free special edition, click the links below: