| 摘要 |
Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of gluten to a temperature of from about 130° F. to about 260° F. for sufficient time to allow said potato-based ingredient to be mashed; (b) mashing the potato-based ingredient for a sufficient amount of time for the ingredient to form a dough-like consistency; (c) shaping the potato-based ingredient into shaped pieces; and (d) heating the shaped pieces in an environment at a temperature of about 300° F. to about 500° F. for sufficient time to attain a potato-based food product having a hardened crust. The invention further encompasses filled food articles and packaged foods comprising potato-based food products according to the invention.
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