A new discovery in the world of gluten-free baking has been made—sweet potatoes! A recent study has found that sweet potatoes can be used to create a healthful, gluten-free flour. The sweet potato flour is high in dietary fiber, iron, and provitamin A carotenoids, making it a great alternative to traditional wheat flour. Furthermore, the study found that the sweet potato flour had a better water-holding capacity than wheat flour, meaning that it retains more moisture during baking and doesn’t dry out as quickly. The sweet potato flour also has a more neutral flavor than wheat flour, allowing for it to be used in a variety of recipes. With this new gluten-free option, you can now enjoy baked goods without worrying about your gluten intolerance!

Read Full Article Here

source: Phys.org