Industry insider on challenges of gluten-free bakery

This content item was originally published on www.bakeryandsnacks.com, a William Reed online publication.

By Oliver Nieburg

- Last updated on GMT

Related tags: Wheat

Industry insider on challenges of gluten-free bakery
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.

In this podcast, Solanic’s manager for gluten-free, Paul Hart, speaks about formulation challenges in gluten-free bakery and assesses what it will take to produce a gluten-free loaf with a similar texture to wheat bread.

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