Nutritional considerations

Before hopping on the bandwagon, bakers are wise to learn about their ingredient options. To create a point of differentiation in the marketplace, they should choose alternatives that deliver not only on deliciousness but nutrition as well.

“Dietians continue to warn consumers that today’s gluten-free foods can be higher in calories and lower in nutrients than their gluten-containing counterparts,” Mr. Sheluga said. “We believe the future of gluten-free specialty products is in offering more nutritious products to meet the health needs of core consumers.”

Kelly Toups, RD, program manager for the Whole Grains Council, Boston, agreed. “Con-sumers can’t just grab a product that says gluten-free and assume they’re getting something that’s good for them,” she said.

Using gluten-free whole grains and nut and legume flours, sometimes together or with other gluten-free flours, can boost nutrition profiles. General nutrient enrichment of the formula is another tactic bakers can use to deliver a good-for-you product.

For example, Watson Inc., West Haven, CT, developed a vitamin and mineral premix specifically for such products. “Many baked gluten-free foods are low in nutrients and do not have the fortification required in wheat-based bread, such as folic acid and iron,” said Sarah Watson, associate brand manager. By adding such a premix, the baker improves the product’s nutrition profile.