In this podcast from IBA 2012, Charles Speirs, baking science manager at Campden, discusses how his organization is working towards gluten-free products that deliver the same quality as their wheat equivalents.
He says that choosing the correct starches and gums are only part of the picture and the actual processing is equally important.
Campden BRI is holding a conference on gluten-free baking later this month in Gloucestershire, UK. See here for details.