Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...

“In Italy 10-15 years ago, gluten-free pasta could only be found in pharmacies ... our producers simply replaced wheat with nut flour or rice, oat and buckwheat flour.” Italy, with its high ...