Industry insider on challenges of gluten-free bakery
![Industry insider on challenges of gluten-free bakery](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_small/8/7/4/9/269478-1-eng-GB/Industry-insider-on-challenges-of-gluten-free-bakery.jpg)
In this podcast, Solanic’s manager for gluten-free, Paul Hart, speaks about formulation challenges in gluten-free bakery and assesses what it will take to produce a gluten-free loaf with a similar texture to wheat bread.