Gluten-Free Pasta and Bread That Pass the Taste Test


Bread (Photo credit: Moyan_Brenn)

Celiac patients are faced with some pretty dismal alternatives when it comes to gluten-free cereals, pastries and pasta. In response to this, member countries of the European Union have taken up the gauntlet with a project called “GlutenFree”, which is being spearheaded by the Fraunhofer Institute for Process Engineering and Packaging IVV in Germany. The project participants include ingredient providers, food producers, and scientists from research institutes in Germany, Ireland, Italy and Sweden. This collaboration is intended to give small to medium-sized businesses the tools to develop tasty, gluten-free products that the consumer will want to eat, as opposed to have to eat. The focus right now is on improving the taste, smell, appearance, texture and mouth feel of bread and pasta.

Jürgen Bez, a scientist at IVV, noted in an interview that project partners  have already produced a variety of improved gluten-free breads. Four of the partner baked goods manufacturers are already using the recipes for ciabatta, wholemeal bread and pizza dough. The project participants have also produced gluten-free spaghetti with a high fiber and protein content that tastes good.



~ by chasm63 on December 8, 2012.

One Response to “Gluten-Free Pasta and Bread That Pass the Taste Test”

  1. […] Gluten-Free Pasta and Bread That Pass the Taste Test ( […]

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