Many consumers with digestive issues have eliminated wheat altogether in order to avoid symptoms of gluten sensitivity. However new research shows the sensitivity may not be due to gluten, but instead short chain carbohydrates called FODMAPs. This popular diet is well recognized and diagnosed by dietitians and other health providers. In this session we will cover what FODMAPs are, what bakers need to know about them, and how bakers can participate in this growing market.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.