Dispatches from IBA 2012

Gluten-free bakery insights from Campden BRI

By Oliver Nieburg from Munich

- Last updated on GMT

UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.

In this podcast from IBA 2012, Charles Speirs, baking science manager at Campden, discusses how his organization is working towards gluten-free products that deliver the same quality as their wheat equivalents.

He says that choosing the correct starches and gums are only part of the picture and the actual processing is equally important.

Campden BRI is holding a conference on gluten-free baking later this month in Gloucestershire, UK. See here​ for details.

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