With more consumers demanding for gluten-free products the researchers at the University of Barcelona’s Food Technology Plant Special Research Center have reported to have launched the latest high-quality, gluten-free bread for people with celiac disease. Facts provided crisply point out the aim of providing bread fortified with extra nutrients minus the gluten with the texture and taste similar to traditional breads.
Earlier food production reports about similar gluten-free breads with not only the texture and flavor or texture of traditional breads but also with gourmet value.
Therefore, there is nothing new in this bread and for that matter this bread does not claim of the trendy flavors to appeal consumers, who choose from a bulk of gluten-free breads today.
This bread can however thrive in the baked foods sector with improvisation in variety with respect to flavor and flour, though a lot depends on whether it does better than other artisan breads.
