Sponsored By

The Joy of Gluten-Free BakingThe Joy of Gluten-Free Baking

Gluten-free bakery products require multiple ingredients to work together in order to replace the gluten and leave a gluten-counterpart texture behind.

March 5, 2014

1 Min Read
The Joy of Gluten-Free Baking

Issue Summary

The gluten-free market is growing substantially as consumers turn to gluten-free food products to help manage symptoms of celiac disease and gluten-intolerance, as well as aid in weight management. In the past, gluten-free baked goods lacked appealing texture, but new ingredients and processes are helping food product designers develop gluten-free products that resemble their gluten-containing counterparts, with similar texture, mouthfeel and flavor. Download this Digital Pulse Issue to learn about the multiple ingredients that work together to replace gluten in bakery products.

Takeaways for Your Business

  • Overcoming volume loss in gluten-free baked goods

  • Using a variety of flours, as well as starches and gums, to replace missing gluten

  • Grapeseed, almond and algal flours provide unique gluten-free solutions

Subscribe and receive the latest insights on the healthy food and beverage industry.
Join 47,000+ members. Yes, it's completely free.

You May Also Like