12/14/2012

Brockport, N.Y., baker Kathy Oaks, a past president of the Greater Rochester Celiac Support Group, has sifted through the options for gluten-free flour to find one she can use to meet all of her baking needs. Diagnosed with celiac disease seven years ago, Oaks said blending flours for gluten-free baking is difficult and expensive, but new commercial brands solve problems such as getting correct levels of xanthan gum, a binding agent needed for baking gluten-free items.

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