Right blend of ingredients key to producing nutritious, flavourful gluten-free products


In a radio interview with Golden West reporter Kelvin Heppner, Cigi’s Heather Maskus talks about the importance of getting the right blend of pulse flour ingredients to achieve gluten-free products that offer both high nutrition and good flavour and texture.  Heather was showcasing the use of pulse flours in baked goods at the 2013 Bakery Congress in May in Vancouver, British Columbia.  May was also Celiac Awareness month.

Listen to the interview, aired May 29, 2013, courtesy of Golden West Radio.

Heather Maskus Interviewed on Prairie Ag Wire