So, OK, I know researchers aren’t hard at work developing gluten-free flour solely for the joy of it. There’s money involved too (about $2.6 billion worth).
But I still get a kick out of the lengths scientists are going to in order to feed me delicious things. Well, not just me. You too.
Today’s study focuses on chestnut flour, which is of course made from naturally gluten-free chestnuts. Researchers in Spain have busted out the heavy machinery in order to figure out exactly how to tweak chestnut flour into a gluten-free baking substitute.
Their answer? Guar gum.
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