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Research seeks to make maize protein behave like gluten

By: Peter Olins, PhD on February 1, 2014.

Flour made from corn (maize) is gluten-free, but lacks some of the characteristics required for bread-making. This news article describes work to modify the main protein in corn (zein) to make it behave more like the gluten in wheat.

News Commentary: Jeff Gelski

Published in: BakingBusiness.Com

Read more → Research seeks to make maize protein behave like gluten

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