Gluten-Free Sourdough
Cellular and Molecular Biology and Biochemistry
Julio Monge
Kimberly Mejorada Mendez
Ian Gastelum
- Grade:
- 11
- Teacher:
- Aimee Gomez
We wanted to look for the best gluten free alternatives to help the minorities of people who are allergic or cannot digest gluten (celiac people) so they can have an easy and cheap way to enjoy a healthy and safe bread.
This seemed like a very fun project. You had one of the few projects that combined science with economics. That is a really great way to explain why this research matters to people. I look forward to trying to make a sourdough starter with some of these gluten free flours!