by F. Watson, M. Stone and M. Bunning* (11/17) Quick Facts… Baking without gluten can be challenging because gluten contributes important properties to baked goods. A wide variety of gluten-free flours, starches and baking aids can be used to produce high quality baked products. Using combinations of various gluten-free products can […]
Nutrition, food safety, and health resources from CSU Extension
