The 12 stories of 2012: Chosen by you
Chickpea flour backed for gluten-free bread success
A study published in the Journal of Cereal Science found that bread made with chickpea flour could help to make gluten-free breads more acceptable.
The researchers said it held the best potential for baking gluten-free bread without soya protein.
“Chickpea bread exhibited the best physic-chemical characteristics and, in general, good sensory behaviour, indicating that it could be a promising alternative to soya protein,” they said.
