Fluffier gluten-free bread? Aussie Plantago could be the secret ingredient
Move over, psyllium husk—Australian natives are stepping up to the plate…or rather, the bread basket. Scientists from the University of Adelaide have discovered the potential of two local Plantago species, P. cunninghamii and P. turrifera, to revolutionise gluten-free bread by making loaves that are softer, springier and fluffier. Led by Dr James Cowley, the research…