Around 2 million Americans have a gluten allergy, and more than 20 percent of consumers prefer gluten-free products. Now, USDA says it has found a new ingredient with potential to enhance gluten-free bread.
Sorghum bran is a low-cost byproduct of sorghum milling and researchers say it can enhance nutritional values in gluten-free bread without compromising its flavor.
The study found people liked the gluten-free bread that held 14 percent sumac sorghum bran. Researchers say the bread used for testing held likable attributes like color, texture, and flavor.
Related Stories
The Arkansas Farm Bureau introduces us to the Brents Family, who have raised cattle, poultry, and hay on their operation in Jerusalem, Arkansas, for 14 years.
The California Farm Bureau introduces us to Aussie, its 2024 Farm Dog of the Year! Aussie’s proved nothing—not even the loss of a limb—can stop her from protecting her farm and family.
