One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, like Celiac disease or gluten intolerance; they cater to the millions of individuals who seek a gluten-free diet.
Gluten-Free Baked Products is a practical guide on the development, manufacturing, and marketing of Gluten-free baked products. The book gives readers an entry-level understanding of Gluten-free product requirements, their production, and the breadth of ingredients available to ensure they are safe for the consumer.
This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, quality assurance, and regulatory professionals.
