Enhancing Gluten-Free Cookies with Brown Seaweed Flour
Research indicates that flour derived from Sargassum filipendula can significantly boost the nutritional profile and digestibility of gluten-free cookies.
Editorial Staff
1 min read
Updated about 3 hours ago
A recent study published in Food Research International highlights the benefits of incorporating flour made from the brown seaweed Sargassum filipendula into gluten-free cookies.
The findings suggest that this seaweed flour not only enhances the nutritional value of the cookies but also improves their digestibility.
This development could be particularly beneficial for those seeking healthier gluten-free options in their diets.