Quality Ingredients for Gluten-Free, GMO-Free, Grain-Free, Clean Label or Traditional Applications

Article: Gluten-Free Innovation: Consumer demand has spurred the development of ingredient technologies to grow the market

Culinology
Author: Donna Berry, Sosland Publishing

Tubers and pulses (dry beans, dry peas, lentils, etc.) may be milled into flours and used just like white flour. “We offer a premium cassava flour,” said Carter Foss, Technical Sales Director, American Key Food Products, Closter, N.J. “It has a bland-to-neutral flavor profile. When used in baking, it functions similarly to cake flour in that it forms a thick batter rather than a dough.”