Pulses add gluten-free nutrition

07/16/2013 | BakeryAndSnacks.com (France)

Experts say pulse flours made from peas, chickpeas and lentils can boost the nutrition profile of gluten-free foods, adding fiber, protein, minerals and vitamins. "Once pulses were considered as the poor man's meat, but now they are gaining attention as nutritionally superior value-added foods and ingredients," said Dan Best, president of Best Vantage.

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BakeryAndSnacks.com (France)

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