Scientists reveal gluten-free baking insight

by Laurie Gorton
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ST. PAUL, MINN. — “Gluten-Free Baked Products” will be published later this month, bringing the insight of two cereal chemists to the commercial production of gluten-free foods.

Jeffrey L. Caspar, research and development manager for Horizon Milling, and William A. Atwell, Ph.D., a retired Cargill researcher, consultant and adjunct assistant professor of food science and nutrition at University of Minnesota, collaborated on the new book. They wrote it specifically to address commercial production of gluten-free foods.

“We started working with gluten-free products in 2007,” Dr. Atwell said. The knowledge gained by the two authors led them to divide the gluten-free category into three product types, based on their increasing degree of difficulty in formulation and processing: cookies, batter-based items and bread. This experience is reflected in the book.

“Our advice is to work first on cookie applications,” Dr. Atwell said. “They’re the easiest. Batter-based items will need some added functionality to substitute for that of gluten, but you can still get pretty far. The big problems are with bread.”

Published by AACC International, “Gluten-Free Baked Products” provides an entry level introduction to product requirements, product and process development and ingredients. It also examines gluten-related ailments and the market for gluten-free products, plus certification procedures, regulations and labeling requirements.

“The more you understand gluten, the more you can strategize to replace it,” Mr. Caspar said. “It gets down to fundamental rheology, how to create a strain-hardening material that replaces gluten. You want something that looks like and eats like bread, but there are multiple paths to achieve this.”

On May 12, AACCI announced the book’s availability for pre-order.

Horizon Milling is a joint venture between CHS, Inc., and Cargill, Inc.
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READER COMMENTS (2)

By Donna van Veghelo-Wood 5/16/2014 7:30:30 AM
I have been cooking and baking gluten-free since 1971 when my first child was diagnosed with Celiac disease at 8 months of age. Since then, I have opened a 100% gluten-free restaurant and 100% gluten-free bakery. We have been told that our bread and pastries, cookies and tarts are as good as wheat based pastries and bread. We bake our version of pumpernickel, light rye, multi-seed, a Classic white, cinnamon raisin and more. Our cookies taste as good as grandma's. Our butter tarts are "better" than wheat. We offer an 'Un'bran muffin that is tasty and healthy. Our newest endeavor is a par-baked pizza crust that is rivaling some of the pizza giant's. All of our baking is based on our own blend of flours - buy it, try it, add nothing to it but your own heirloom recipes. Even though we are a small bakery in a small town in Ontario, people come from all over the world to buy Frankie's. I invite you to try our products from the simplicity of baking to the exceptional taste that gluten-free baking can offer. To view a product list and menu: glutenfreefrankies.com Your sincerely, Donna van Veghel-Wood

By Donna van Veghelo-Wood 5/16/2014 7:28:20 AM
I have been cooking and baking gluten-free since 1971 when my first child was diagnosed with Celiac disease at 8 months of age. Since then, I have opened a 100% gluten-free restaurant and 100% gluten-free bakery. We have been told that our bread and pastries, cookies and tarts are as good as wheat based pastries and bread. We bake our version of pumpernickel, light rye, multi-seed, a Classic white, cinnamon raisin and more. Our cookies taste as good as grandma's. Our butter tarts are "better" than wheat. We offer an 'Un'bran muffin that is tasty and healthy. Our newest endeavor is a par-baked pizza crust that is rivaling some of the pizza giant's. All of our baking is based on our own blend of flours - buy it, try it, add nothing to it but your own heirloom recipes. Even though we are a small bakery in a small town in Ontario, people come from all over the world to buy Frankie's. I invite you to try our products from the simplicity of baking to the exceptional taste that gluten-free baking can offer. To view a product list and menu: glutenfreefrankies.com Your sincerely, Donna van Veghel-Wood