New Research on Gluten-Free Bread

By Sharon Durham and Agricultural Research Service News
Published on February 1, 2011
article image
courtesy Scott Bauer/ARS
Bread with a new protein to help those suffering from celiac disease.

A process to
produce high-quality, gluten-free bread has been developed by U.S. Department of Agriculture
scientists in Manhattan, Kansas. Millions of Americans affected by
celiac disease are unable to digest gluten, a protein in flour from grains such
as wheat, barley and rye.

Chemists Scott

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