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Going gluten-free in a bakery is not just a simple case of swapping ingredients


Going gluten-free in a bakery is not just a simple case of swapping ingredients
By Gill Hyslop+, 03-Jul-2017
Before reaching for the gluten-free flour, there are a number of elements to consider from a risk and food safety point of view, writes Helen Hood, director of totrain.
http://www.bakeryandsnacks.com/Regulation-Safety/Going-gluten-free-is-not-just-a-simple-case-of-swapping-ingredients

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