date:May 28, 2015
to give up gluten for a healthier life. The trouble with this school of thought is many go-to ingredients used to create the perfect barincluding piece integrity, shelf longevity and palatabilityare gluten-laden.
Another troubled ingredient that lends flavor, texture, humectancy and binding properties in bars is high fructose corn syrup (HFCS). No matter its functional and flavor capabilities, HFCS is maligned by many health advocates and consumers. But according to Judie Giebel, AIB certified