Bakers Journal

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Alternative grains may boost celiac nutrition


August 7, 2009
By NutraIngredients.com


Aug. 7, 2009, NEW YORK – Replacing standard gluten-free flours with those made from "alternative" grains such as oats and quinoa may improve the nutritional
profiles, says new research.


Aug. 7, 2009, NEW YORK – Replacing standard gluten-free flours with
those made from "alternative" grains such as oats and quinoa may
improve the nutritional
profiles, says new research.


Substitution with the alternative flour sources was found to improve
intakes of protein, iron, calcium and fibre, according to researchers
from the Celiac Disease Center at Columbia University in New York.
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