Gluten-free hamburger bun, Bay State Milling
The latest research and development has yielded refined and whole grain gluten-free flours with improved functionality and taste for a variety of baked goods.

Packing in nutrition

Although gluten-free baked goods have improved in eating quality, the ingredient systems used to mimic the taste and texture of gluten-containing products aren’t always the most nutritious. Fortifying gluten-free foods was the second frontier. This is especially important for people whose bodies could have issues absorbing nutrients, such as those who suffer from celiac disease.

To serve these specific needs, Watson, Inc. developed a gluten-free fortification pre-blend, which delivers 15% of the daily value of 10 essential vitamins nutritionists recommend those with celiac disease need daily.

“As ­gluten-free consumers continue to demand healthier products, we believe that fortification remains a cost-effective method to achieve nutritional goals,” said Sarah Watson, gluteNONE associate brand manager for Watson.

To produce gluten-free flours that also could be clean label friendly, Bay State Milling focused on nutrient-rich flours made from grains other than wheat. The company turned to ancient grains to fulfill this goal: millet, sorghum, rice, amaranth, quinoa, buckwheat, corn and teff.

For whole grain nutrition, Bay State Milling developed a line of sprouted grains and seeds.

“These products offer the nutritional benefits of whole grain and seed and improved flavor characteristics that come along with the sprouting process,” Mr. Ward said. This product line includes brown rice, chia, quinoa, flax, sorghum and millet.

Seeds used to add visual appeal and texture can also add nutrition. Bay State Milling offers a line of seeds that will also deliver some nutritional benefit while remaining gluten-free: pumpkin, sunflower, sesame, flax and chia.

Ingredion also turned to nutritionally superior base ingredients to create gluten-free flours. The company offers pulse flours made with yellow pea flour, yellow lentils, faba bean, red lentils and chickpeas.

“These products are non-G.M.O., hypoallergenic, low fat, low glycemic, have high micronutrient content and can be used in vegetarian and gluten-free food solutions,” Mr. Rodriguez said.