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"fast forward a few years, and we start to see other diets come to the fore, like whole and paleo, that leverage this notion that highly refined carbohydrates, particularly grains, were not good for you, and that included gluten." the international food information council foundation's food and health
"typically where we've gotten traction on this so far has been baked products, but we do think it can be used in other applications such as snacks," mr. hallman said. a new snack featuring chickpea flour launched earlier this year from denver-based degrees, a maker of thin, crispy crackers. the company...
https://www.foodbusinessnews.net/articles/15046-gluten-free-innovation-levels-up