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Thursday, September 6, 2012

Celiac disease diagnosis sends baker in a new direction

Not long after baker and food magazine editor Nancy Brown began a gluten-free diet to treat her celiac disease, she took on the challenge of finding ways to make gluten-free cookies and pastries light and fluffy without using wheat-based flour. She worked with flours made from ground rice and sorghum, researched how to improve texture and developed four types of gluten-free flours she uses in her bakery goods, which she sells at her new company

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