Scientists boost the nutritional quality of gluten-free bread by adding freeze-dried red potatoes to the dough
Friday, July 27, 2018 by: Frances Bloomfield
(Natural News) Gluten-free bread is all the rage these days, but one issue that some people have with it is its nutritional content – or seemingly lack thereof. The absence of grains, for one, means that gluten-free bread could also be low in protein, dietary fiber, and essential minerals. Indeed, there are ways to work around this issue, but a study in CyTA – Journal of Food suggests a more common alternative – red potatoes.
Researchers from the University of Agriculture in Krakow in Poland, together with a team from the Slovak University of Agriculture in Nitra, have indicated that red potatoes are an ideal addition to gluten-free bread thanks to their wealth of nutrients.
https://www.naturalnews.com/2018-07-27-scientists-boost-the-nutritional-quality-of-gluten-free-bread-by-adding-freeze-dried-red-potatoes-to-the-dough.html
