A couple of weeks ago, I was asked to write about the latest research on gluten-free and gluten-containing foods.
I had a great time and was surprised at how much I had learned about the science behind gluten-filled desserts and cakes.
The research is pretty comprehensive, but for me the most important point to take away is that there is so much more information out there than what we know now.
This infographic by TheGlutenFreeProject is a good place to start.
You can also check out a list of recent studies and publications on gluten free and gluten free baked goods.
In this post, I want to focus on the research that is available in terms of research papers, published research, and case reports.
These are the most recent studies on gluten content of the foods in question.
The research that has been published in recent years includes studies published in 2012 and 2013 and I have included the studies below that I found interesting.
This infographic shows the research, research findings, and publications for each of these studies.
To be clear, I am not going to go into detail about what research is available.
This post is about the most popular gluten free, gluten-loaded and gluten‐free baked goods and desserts that have been researched.
I will also focus on research that was published in the past two years.
Research in this post: Gluten Free and Gluten-Free Baked Goods and Desserts from 2012 to 2018