Bread :: CeRPTA develops new gluten-free bread
Researchers at the Food Technology Plant Special Research Centre (CeRPTA) have for the first time developed a completely gluten-free bread that is of a much higher quality than products currently available for coeliacs. The product was 100 percent successful in the tests carried out. The resulting product has an increased nutritional value, a longer useful life and a similar texture to traditional bread.