Wheat, flour, barley, and rye. Those who are gluten free know these are the basic ingredients that contain the protein, gluten, in breads, cereals, pastas, desserts and processed foods today. However, even the most unexpected foods and non-food items can … Continue reading
Monthly Archives: February 2015
According to Gluten-Free Foods in the U.S., 5th Edition by Packaged Facts “Over the five-year period ended in 2014, sales of gluten-free products in traditionally grain-based categories posted a compound annual growth rate of 34%.” There are more gluten-free products in the … Continue reading
When we taste food, we usually classify them or the ingredients added into four different categories including bitter, sweet, salty, and umami. Umami is a Japanese word for “savory.” Although these are the main flavors, fat and spice play a … Continue reading