Daily Archives: June 24, 2016

Chemists say they finally know how to make soft, delicious gluten-free bread

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Two food scientists have reportedly figured out how to isolate a corn protein that has the ability to make gluten-free bread and pasta as soft and doughy as their wheat-filled counterparts. Despite the increase in people choosing a gluten-free diet these days – whether it’s because of gluten sensitivity or lifestyle reasons – there’s still a huge gap in the market… Read more »

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Innovative and healthy

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Retail bakeries have long been innovators in the culinary world. Whether it be decorating, flavor, etc., bakeries continue to not only offer those comfort desserts that people will always gravitate toward, but also new and exciting innovations in both ingredients and the health and wellness movement. Today’s retail bakery has something for everyone, from the traditional sweet-tooth to the health conscious shopper who want to indulge, but stay regimented in watching what they eat.

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The bread revolution that could change how you think about carbs

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Across the country, forward-thinking chefs and bakers are partnering with grain breeders and independent mills to create new-breed flours, breads and pastries with considerably more vitamins, minerals and antioxidants than your average baguette. Viva la revolución.

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