Bite into better
BakeryBite into better – digital magazineBite into better – digital magazine
The quality of vegan and gluten-free baked goods has significantly improved over the past decade or so, thanks to advancements in food development and the use of better ingredients. Specific constituents, such as alternative sweeteners, prebiotics, probiotics and various flours, have been instrumental to achieving delicious and better-for-you baked goods.
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