2020 Research Posters

Faculty Advisor

Jamie Daugherty



Download Poster (549 KB)


Vegan (V) and especially gluten free (GF) products have been on the rise in popularity. Some individuals choose to give up eating gluten foods due to allergies or discomfort that can come from eating certain foods with gluten such as breads, pastas, cookies, and many more. Choosing a vegan lifestyle could be due to a variety of reasons including: helping the environment, health benefits, and sometimes personal morals. The overall goal of this research was to create a bread recipe that was easy to follow, for all who wished to make a transition into GF/Vegan lifestyle without compromising traditional bread taste, texture, aroma, and appearance. Researchers felt they met their goal based upon scorecard date.

Presentation Type

Poster Presentation


Family and Consumer Sciences

Degree Name

Bachelor of Science (BS)

Degree Program



Family, Life Course, and Society | Food Science | Food Studies

Publication Date

Fall 2020


Fontbonne University Archives


St. Louis, MO

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Gluten Free/Vegan Bread Recipe Testing



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