As the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are still plenty of challenges and opportunities for bakers and R&D teams.
When removing protein in the form of gluten in baking, it is mandatory to incorporate other sources of protein to replace that functionality. Plant-based proteins, natural fibers and gums are capable of forming strong gels, binding water, emulsifying and stabilizing foams. Common sources of gluten-free protein include egg solids, dairy/whey, soy, rice and pea protein.
Gluten free product development
So what are helpful points for gluten free product development? In this episode of BAKED in Science, your host Mark Floerke covers this topic with Michael Childs, a long-time player in the gluten free baking world. With over 25 years in the food industry, Michael is now a Principal Development Scientist at Conagra Brands.
Michael’s first taste of gluten free baking was in the late 1990s, long before it was an established trend. He shares the product development journey as gluten free baking progressed in quality, taste and nutrition. Moving on to best practices for gluten free product development, Mark and Michael dive into topics such as:
- Gluten free formulation
- How to approach doughs vs. sweet goods
- Adding nutrition
- Sourcing and testing ingredients
- Gluten free certification
- Gluten free, keto and grain free trends
- Finding inspiration for product development
Sometimes it’s helpful to take a step back and hear stories from the customers buying the products. Check out part 1 of our gluten free podcast!
I am curious as to who or what vendors to speak with about hydrocolloid systems for gluten free pizza dough’s. I think we could improve the gas retention system but need more understanding of how they might work best for our application.
Hi Glenn, good question! If you post in BAKERpedia’s Baking Industry Professionals Facebook Group, our team and community can offer advice.