A recent breakthrough in food science has the potential to revolutionize the gluten-free food industry. Scientists have developed a new type of protein derived from plants that tastes delicious and can be used in place of gluten in a variety of baked goods. The new proteins are able to mimic the texture and taste of wheat, making them an ideal substitute for gluten-free products. This could be a game-changer for those with gluten sensitivities, as it will allow them to enjoy delicious baked goods without the risk of adverse health effects.

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source: Phys.org