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Gluten-Free

Gluten-Free

With more and more people looking to avoid gluten due to intolerance and general dietary preference, the market for gluten-free products is on the rise as companies try to make sure they don't sacrifice taste when gluten is eliminated.

showing 1-22 of 22 articles

Using barley, oats and corn as flours

- Gluten-free bakers are turning to grains other than wheat for their formulations.

The challenges of baking gluten-free

- When wheat flour is removed from baking, the rest of the formula must change.

Exploring gums and hydrocolloids part 5

- Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.

Exploring gums and hydrocolloids part 4

- Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.

Get ready variety syrups part 3

- Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.