If you’re on a gluten-free diet, get ready for some good news!
Researchers have found a way to replicate wheat bread’s fluffiness in gluten-free bread. The best part? They’ve done it without resorting to the use of chemical additives!
A group of researchers looked into a variety of processing methods. One of the methods left the starch particles necessary for that bubbly texture found in regular dough to be replicated with rice flour. The new method also helped gluten-free bread rise more during the baking process. But this could well be the first step towards gloriously fluffy gluten-free bread.