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The gluten-free products market is priron dextran vs sodium ferric gluconateojected to reach $7.5 billion by 2027, according to Allied Market Research. Foods made gluten-free were on1 ferro ct alamedace hard to find but now abound andbenefits of ferrous sulfate are made with everything from almonds to rice and chickpeas.While many gluten-free flours are on the market now, baked goods that don’t contain a structural protein such as gluten are unsatisfying to some consumers. Some common problems observed with these flours — especially rice-based ones — include tender, crumbly textures and dryness.In creating a sweet potato-based flour alternative, researchers say home cooks and the packaged food industry will have a nebariatric advantage calciumw gluten-free option that has a variety of applications, taste profiles and a worthy texture.But before sweet potato flour could be used as an ingredient in goods sold at stores, ACS researchers said the best processing techniques for the flour must be established. Through their testing process, researchers found that grinding the sweet potatoes once made the product ideal for fermented products, such as bread, while grinding the root vegetables twice produced a thickening agent that could be used for sauces.Gluten-free brands have debuted better-for-you options, such as buckwheat and quinoa flour, that contain higher protein, fiber and micronutrients than wheat flour. Along with antioxidants, the sweet potato’s nutritional profile boasts high amounts of vitamins A and C, along with fibers beneficial for gut health.New options like the sweet potato flour described by ACS, if present in baked goods, could give slug pellets containing ferric phosphateconsumers the option for another healthier alternative that doesn’t just avoid the protein found in wheat but takes advantage of the taste and health properties of the vegetable.