News: Gluten-Free Bread

Australian Plantago could replace psyllium husk in gluten-free breads

Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

[Read more about Australian Plantago could replace psyllium husk in gluten-free breads]