For the Gluten-Intolerant, a Better-Tasting Bread. Finally
As a baby, I was diagnosed with celiac disease—my body is unable to process gluten, the protein found in wheat, barley, rye, and malt, that gives bread its elastic quality. If I eat it, I throw up, so I avoid gluten entirely. It’s mostly easy; avoid breaded foods and, sadly, beer. There have long been…
