Around 2 million Americans have a gluten allergy, and more than 20 percent of consumers prefer gluten-free products. Now, USDA says it has found a new ingredient with potential to enhance gluten-free bread.
Sorghum bran is a low-cost byproduct of sorghum milling and researchers say it can enhance nutritional values in gluten-free bread without compromising its flavor.
The study found people liked the gluten-free bread that held 14 percent sumac sorghum bran. Researchers say the bread used for testing held likable attributes like color, texture, and flavor.
