Whole wheat flour contains bran and germ, which are rich in fats hence it easily deteriorates when exposed to light, moisture and air. Non-gluten flours like almond, coconut and pumpkin seed ...
For one thing, it is difficult to get gluten-free dough to trap air and rise. If one simply replaces wheat flour with a non-gluten flour, the results are pretty terrible. The carbon dioxide generated ...
According to Ms Sureeyot, consumers in China welcomed its cassava starch, while organic and non-gluten flour products drew great interest from customers in the US. Gluten-free products are an ...