Psyllium, Corn Starch and Amaranth Flour and Gluten-Free Doughs

With the increasing market for gluten-free products, companies are looking for the various options for gluten substitutes in products. A recent research article shows how they are looking at many different ingredients as options.

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6V-4W7J0X8-2&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=87fee41af932b8b028f94d5cf5cba84f

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