Gluten-free food is present everywhere nowadays. Although only a small percentage of buyers of gluten-free products are gluten intolerant or gluten sensitive, the market grows about 25 % per year.

What’s the background on this nutritional trend? And how to make a good and tasty bread without gluten? What about the analytical methods to measure flour quality of e.g. wheat – can they also be used for rice, corn and chickpea flour?

In this 2-stage webinar (17 November and 15 December 2020), Aylin Sahin (University College Cork, Ireland) Stefan Jansen and Jessica Wiertz, (Brabender, Germany) will provide answers to these questions.

You can find further information and register HERE.