05:13 duration 5 minutes 13 seconds
IN THE NEWS: Verify: The rise of gluten-free
WFAA's David Schechter came to Stillwater to find out why gluten is prevalent in processed foods today... Courtesy of WFAA.
01:57 duration 1 minute 57 seconds
Food Whys: Gluten-Free
Patricia Rayas explains why gluten-free foods were developed and how their ingredients differ from traditional recipes in Food Whys.
04:38 duration 4 minutes 38 seconds
Flour Quality Demo: Inside the FAPC
We talk with FAPC's Renee Nelson different types of flour and their uses in baking.