gluten
Posted on March 30, 2010.
When analysing gluten free markets, the main question that people with celiac disease will ask is “what’s in it for me” ? Having an understanding of markets such as Australia and America is fundamental to understanding how many more suppliers are likely to enter the market and so drive competition and choice. If you [...]
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Posted on March 19, 2010.
Wasn’t there a wheat gluten issue when all the dog food became dangerous and suspicious?
What does wheat gluten do to a loaf of bread anyway? One answerer today said the loaves will double in size… What’s the skinny?
Thanks very much.
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Posted on March 5, 2010.
In this article gluten free research shows:
The definition of Tier 1 (very low) and Tier 3 (very high) gluten markets
Outliers to the standard trend called hyper and hypo markets
A linear relationship is shown between raw searches and Adjusted Celiac Searches
A logarithmic relation is shown between a countries adjusted searches [...]
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Posted on February 19, 2010.
Would a little flour put on chicken b4 being sauteed cause a reaction in a gluten sensitive person if they were to eat it?
What about an ity bitty piece of banana bread (made w/ refined wheat flour)?
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Posted on February 8, 2010.
I am making soft pretzels with my bread machine and i don’t have any bread flour on me, but i do have gluten and all-purpose flour. I’ve heard you just add some of the gluten to the all-purpose and it’s the same. I don’t want to use all gluten flour either because that stuff is [...]
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