Wheat Alternative for the Wheat Allergic: Sweet Potato Flour
Filed in archive Allergy: Research and Development , Food Allergies , Gadgets and Tools Against Allergies by ruth on January 29, 2007

Shih and Daigle, whose findings were published in the Journal of Food Quality, experimented with different amounts of sweet potato flour. Then they scrutinized the pancakes' textural and nutritional properties. They evaluated the cakes' hardness, cohesiveness, springiness and chewiness-attributes that figure greatly when it comes to flipping, and noshing on, the perfectly textured flapjack.
Great! I just wonder how superior this formulation is to gluten-free pancakes mixes already available in the market. Or if one can achieve comparable beta-carotene by making your pancakes yourself using sweet potato flour.
Permalink: Wheat Alternative for the Wheat Allergic: Sweet Potato Flour
Tags:
food+allergy
wheat+allergy
celiac+disease
gluten
pancake
allergies
potato+flour
sweet+potato
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Mr Wong
