Gluten-free foods becoming tastier, more healthful

07/7/2008 | Los Angeles Times (tiered subscription model)

Companies are using more diverse ingredients and baking techniques that add taste, texture and healthful ingredients to gluten-free foods. One new trend is the use of ancient grains -- amaranth, quinoa and teff -- that do not have the gluten proteins that trigger celiac disease and also don't require the addition of fat and sugar to make the food palatable and help it stick together.

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