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Cassava Flour Provides The Chewiness That’s Lost When Bread Is Gluten-Free

May 13, 2012: 11:34 AM EST
A brief Chicago Tribune article suggests that cassava root works well as a substitute for gluten in bread baking. Eating gluten, a protein found in wheat flour, can cause a severe allergic reaction in people suffering from celiac disease. But gluten gives bread dough its elasticity, according to the author. She provides a recipe using cassava flour that yields 20 small rolls, noting that cassava-based bread “offers a chewy chomp and big boing”.
Leah Eskin, "Spring-loaded bread gives breakfast bounce", Chicagotribune.com, May 13, 2012, © Chicagotribune.com
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