24 06, 2022

Strategies for Determining Gluten-free Flour Quality

The gluten-free market holds a substantial share in the bakery market, with an expected cumulative growth of about 10% until 2025. From bread to cake and everything in between, there is room for innovation in the market. Producing a quality and consistent gluten-free product hinges on the ingredients used. The replacement solutions available today [...]

13 01, 2021

Gluten-free Bread

Gluten-free Bread What is gluten-free bread? Gluten-free bread is a bakery product made without wheat or any other gluten-containing cereal. It benefits consumers who suffer from celiac disease, gluten allergies or experience gluten intolerances. Cereals that cannot be used in gluten-free products include: Wheat (triticum aestivum or triticum durum) flour (white or [...]

20 05, 2019

Gluten-free Flours

Gluten-free Flours Also known as gluten-free blends What are Gluten-free Flours? Gluten-free flours or blends are dry mixes that can replace or substitute gluten in bakery products such as bread, pizza, cookies, pasta or cakes. They rely on a proper balance of components that resemble as much as possible the functionality and [...]

16 04, 2018

Rice Flour

Rice Flour What is rice flour? Rice flour is finely milled rice used principally in gluten-free baking or as a dusting powder in commercial scale baking operations. Starch is the most important fraction of this flour and is detrimental to its functionality in food systems such as baking, noodles, gravies, crackers and [...]

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