The word “vegan” doesn’t exactly conjure up a healthy diet, but a growing number of people are turning to vegan flour to make their own flour.
Now, thanks to a new recipe for gluten-free sweet potato flour that’s made with a unique flour blend, it’s becoming possible to make the recipe vegan.
The gluten-containing blend, which is also gluten-sensing, allows a gluten-loving baker to make flour that is naturally gluten- and soy-free.
In some countries, gluten-sensitive foods are allowed, but in Canada, it is not.
The new flour was developed by Dr. Sarah Molloy from the University of Toronto.
The idea is to use a blend of natural wheat flour and a mixture of natural rice flour and natural soy flour.
That means it can be made with different amounts of gluten.
“Gluten is a major issue in many parts of the world,” Moll, a professor of food science, nutrition and medical science, said in an interview.
“Gluten-free flour has been around for a long time and is widely used in many places around the world, but I think it’s the first time that it’s been adapted to gluten-related products.”
The new recipe, which comes from Mollow’s lab, is gluten-neutral and gluten-inclusive.
“It doesn’t require any additional flour, so there’s no added fat or cholesterol, so it’s much more economical and there’s less work for the baker,” she said.
The team behind the recipe says it will take a while to get into commercial production, but they are confident it will become more widely available in the coming years.