Want to know why gluten free bread just doesn’t taste the same as the glutenous kinds? The ladies from Bready give us an insight….

Due to more awareness of Celiac Disease and gluten sensitivity, many companies have begun work on making good-tasting, well-textured gluten-free bread. However, this is not an easy task for many reasons.

First, gluten is responsible for maintaining the cell structure in bread. It’s what makes bread light and not dense. It’s also what keeps moisture locked in the bread.

If you take gluten away, you are left with crumbly, dry bread – and who wants that?

So, the challenge is to More >