Reference Number: 564
Year: 2015
Link: Link to original paper
Summary
Abstract
With the gluten-free food market worth almost $1.6 bn in 2011, there is every reason for renewed interest in ancient grains. This resurgent interest is expressed in re-discovering ancient varieties as functional foods. In particular, people affected by celiac disease have to avoid all gluten in their diet and several ancient grains may offer an important alternative.
Significance for a baker:
Ancient grains can be used in your baking as a gluten-free or low gluten option. This paper looks at ancient and modern wheat varieties and which ones could be used in baking, or in your diet in general, for those with coeliac disease or non-coeliac gluten sensitivity.
