Quote:
A methylcellulose, Metolose is derived from wood pulp, and is marketed for its reversible thermal gelation – meaning that it forms a gel when heated but goes back to a liquid state when it cools...
...According to Mitsubishi, the ingredient's binding properties and its ability to hold moisture mean that it can also be used in gluten free breads to replace gluten.
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I think I will stick with whole foods.
Anne