Baked goods without gluten
2010
Composition comprising: a. at least one treated flour heat and moisture in the granular structure of the starch within laharina not destroyed and in which the granules are still birefringent and there is evidence of a deMalta cross when the granular structure is viewed under polarized light, and b. at least one other ingredient of conventional bakery product, wherein the composition is a gluten-free bakery product.
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