Increasing Access to Acceptable and Affordable Gluten-Free Baked Goods

Increasing Access to Acceptable and Affordable Gluten-Free Baked Goods

Transitioning to a gluten-free (GF) diet can be difficult due to limited reliable recipes to produce baked goods at home and poor quality of commercially available baked goods. This study tested basic recipes capable of creating acceptable GF baked products at home using commercially available GF fl...

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Bibliographic Details
Main Authors: April Litchford, Karin Allen, Cindy Jenkins, Eva Timothy, Paige Wray
Format: Article
Language:English
Published: Mississippi State University 2024-07-01
Series:Journal of Human Sciences and Extension
Subjects:
gluten-free
baked goods
acceptable recipes
gluten-free flour blends
Online Access:https://scholarsjunction.msstate.edu/jhse/vol12/iss2/4/
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