Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.
Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
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