Patent ID: 6709686
Filing Date: 2004-03-23
Classification: A23L

Abstract:
A method for making a potato-based food product tolerable by gluten-intolerant individuals, consisting of the steps of:(a) beating a potato-based ingredient substantially free of gluten to a temperature of from about 130Â° F. to about 260Â° F. for sufficient time to allow said potato-based ingredient to be mashed; (b) mashing said potato-based ingredient and a further gluten-free nonpotato-based ingredient for a sufficient amount of time for said ingredients to form a dough-like consistency; (c) shaping said ingredients into shaped pieces; and (d) heating said shaped pieces in an environment at a temperature of about 300Â° F. to about 500Â° F. for sufficient time to attain a potato-based food product having a hardened crust.