Gluten-Free Snack Foods are Oat of This World
Today’s supermarket shelves are fully stocked with gluten-free goods in all shapes and sizes. Although, consumers seeking out gluten-free options aren’t just those with celiac disease. Many are choosing gluten-free for perceived health benefits, dietary variety, or digestive comfort. However, formulating for the gluten-free trend comes with its challenges. Without gluten’s binding and structural properties, bakers must carefully balance their ingredient choices to achieve the right texture, moisture retention, and shelf life. Luckily, oat-based ingredients provide a great solution to these challenges, offering both functional and nutritional benefits in gluten-free bar formulations.
Oat Products: The Ultimate Team Players in Gluten-Free Baking
Oats are a powerhouse ingredient in gluten-free baking, providing structure, moisture retention, and a nutritional boost. From a technical standpoint, oat ingredients help replace some of the functional properties lost when removing gluten. Here’s how:
- Oat Flour: A finely milled oat flour can add viscosity and improve mouthfeel in batters and doughs.
- Oat Fiber: Oat hull fiber is ideal for increasing fiber content, reducing caloric value, and improving the textural properties of bakery formulations.
- Rolled Oats: A whole-grain inclusion that adds texture, chew, and a rustic appeal, making bars more satisfying.
Additionally, oats are naturally rich in protein and soluble fiber, supporting product claims of heart health and sustained energy. This is great news for bakers, as consumers love these features in snack bars.
Formulating Gluten-Free with Oat Products
When crafting gluten-free goods with oats, understanding ingredient functionality is crucial to achieving an ideal texture. Here are key factors to consider:
- Hydration & Binding: Gluten-free grains tend to be more absorbent. Oat flour and oat bran help retain moisture, preventing bars from becoming dry or crumbly.
- Structure & Texture: Since gluten provides elasticity and chewiness, alternative binders such as psyllium husk, flaxseed, or hydrocolloids (e.g., xanthan or guar gum) may be necessary.
- Sweeteners & Syrups: Honey, agave, or brown rice syrup improves binding while contributing to chewiness and sweetness.
- Fat Selection: A mix of solid (e.g., coconut oil, and nut butter) and liquid fats (e.g., vegetable oils) helps maintain the desired bar texture.
- Mixing & Processing: Overmixing can lead to dense textures in gluten-free batters. Gentle mixing and proper hydration times enhance consistency.
How Best to Use Oat Products
Oat ingredients offer excellent versatility in gluten-free baking, and incorporating them strategically can elevate the final product. Here’s a breakdown of their best applications:
- Oat Flour: Works well as a base flour, replacing all-purpose flour in a 1:1 ratio in many recipes. The best results come from blending it with lighter starches (tapioca, potato) for improved texture.
- Oat Fiber: Ideal for boosting fiber content and improving moisture retention. For best results, use between 3-5% flour weight.
- Rolled Oats: Add chewiness and structure while contributing to a hearty texture. To prevent hard, dry spots in bars, pre-soak rolled oats or mix with syrups before baking.
Gluten-Free Breakfast Bars
| Breakfast Bars | Total Formula % |
| Shortening | 12.24% |
| Brown Sugar | 15.22% |
| Water | 6.62% |
| PROVA Vanilla Extract | 0.53% |
| Salt | 0.60% |
| Baking Powder | 0.30% |
| Whole Egg Powder | 4.96% |
| Grain Millers’ Rolled Oats | 4.63% |
| Grain Millers’ Oat Flour | 19.85% |
| Grain Millers’ Oat Fiber | 3.64% |
| Freeze Dried Strawberries | 1.65% |
| Dried Mango | 3.31% |
| White Chocolate Chips | 13.23% |
| Macadamia Nuts | 13.23% |
© BAKERpedia
Instructions:
- Preheat oven to 350°F (163°C). Line a baking tray with parchment paper.
- In a large bowl, cream the shortening and sugar.
- Add in the rest of the ingredients.
- Deposit the bars on the tray.
- Bake for 15 minutes.
- Cool completely before slicing into bars. Enjoy!
Want to learn more? Watch the Wisdom Wednesday:
Encouraging Creativity in Gluten-Free Baking
Gluten-free baking doesn’t have to be a tough cookie to crack. With the right formulation approach and the functional benefits of oat ingredients, bakers can create irresistible gluten-free bars that stand out in a competitive market. Whether you’re looking for softer, chewier, or more fiber-packed formulations, oats offer the versatility and nutrition to make it happen.
Ready to take your gluten-free formulations to the next level? Learn more about Grain Millers’ ingredient solutions!
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