Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.
including bread, muffins, pastries, pasties, quiches, donuts and danishes. Arguably considered the godfather of desserts, a good cannoli can make a bad day so much better. Accredited by Coeliac ...