Bakers Journal

News
Buckwheat flour potential expands for GF bread

April 20, 2010  By BakeryAndSnacks.com



April 20, 2010 – A combination of buckwheat and rice flour may produce gluten-free
breads acceptable to consumers without the need for hydrocolloids, says
new research from Eastern Europe. | READ MORE


Print this page

Advertisement

Stories continue below


Related



Leave a Reply

Your email address will not be published. Required fields are marked *

*