Baking & Snack - April 2014 - 72

GLUTEN-FREE FORMULATING

Counting the cost of gluten-free
Meeting affordable price points continues to be a challenge for gluten-free formulators, one that Didion Milling expects bakers will continue to try to offset. "We
anticipate that formulators will continue to look at alternative ingredients like corn,
"
said Jeff Dillon, the company's vice-president of sales and marketing.
Substituting non-gluten-containing flours for wheat flour gets expensive
because many of the base grains, gums and starches come at a higher cost than
conventional ingredients. "[Bakers] want the attributes, and they want the best
product possible but at the lowest possible cost, said Elizabeth Arndt, PhD,
"
director of R&D, ConAgra Mills.
Blending answers many gluten-free formulating concerns, especially in terms of functionality and nutrition, but controlling cost often remains one of the highest priorities.
While ingredients in the gluten-free spectrum tend to be more expensive than
their conventional counterparts, some sit on the more affordable side. Basic
starches such as corn, potato, tapioca, rich and sorghum typically offer savings. On the flour side, Dr. Arndt suggested sorghum, rice and millet as good
workhorses, or a custom 5-grain blend with amaranth, millet, quinoa, sorghum
and teff. However, commodity markets have the final say. "We do see prices fluctuate, and they do tend to fluctuate more than wheat and other traditional grains,
"
Dr. Arndt said.

regulatory concerns make their
way into gluten-free categories,
Mr. O'Brien observed. "If bakers
are looking to reduce fats or sugars, we can help with that while
maintaining the texture they
require," he said. He noted that
added ingredients can address
many health concerns, including
bone, digestive, immune health
and blood sugar.
Fortification marks another
frontier in nutrition for glutenfree foods by adding healthy attributes to previously nutritionally deficient products. While
cutting sugar, fat and salt are all
worthy goals, consumers prefer
to see benefits added rather than
negatives removed.
Currently, the most common
add-ins for baked goods are fi-

Premium Cassava Flour Gains
Acceptance in Gluten-free Market
Over three years since its introduction at the 2010
IBIE, a growing number of gluten-free businesses have
incorporated premium cassava flour into their glutenfree mixes and finished products. It is now in commercial formulations for gluten-free all-purpose flour,
mixes for cookies, tortillas and wraps, crepes, pancakes
and breads. The flour, exclusively manufactured for
and distributed by American Key Food Products, was
developed by the company, with a patent pending, for
gluten-free baking.
After testing formulations for various types of
baked products ranging from cookies to breads, the
company proved that premium cassava flour performs
better than any other single flour or starch currently in
use by the gluten-free baking industry. Further, businesses actually validated that cassava flour is different

cassava flour performs better than
any other single flour or starch
currently in use by the gluten-free
baking industry.
from and is better suited for gluten-free baking than
tapioca starch, which most in the industry equate to
tapioca flour.
Although both of the premium cassava flour and
tapioca starch are derived from cassava roots, the
process of manufacturing differ for the two. The two

ingredients share some similarities,
having come from the same raw
material, but are also quite distinct.
Premium cassava flour contains 7%
dietary fiber and its starch content
differs from that in tapioca starch
because of the unique processing
technique designed for the flour. This
production technique is the basis
for one of the patents. And unlike
other indigenous cassava flours produced
in cassava-growing countries, the flour is
specifically designed to have other physical characteristics that are optimized for gluten-free
baking. Thus, premium cassava flour can be used as
a single-flour replacement for wheat flour in a host of
cookie and cake recipes and still retain the quality of
regular wheat-based goodies.
This robust flour has also shown good synergy with
rice flours and potato starch in the more challenging
bread-type applications. Premium cassava flour helps
provide excellent crumb structure and crusting and its
close-to-neutral flavor profile lends a hint of nuttiness to
breads. It also works well in gravies, sauces and coating
batters. This flour can also be used in extruded products,
exhibiting remarkable binding, crispiness and expansion
properties.
AKFP has featured this flour at the 2010 IBIE, 2011 All
Things Baking, 2012 IFT, as well as various Canadian and

regional American gluten-free trade fairs.
Premium cassava flour compliments AKFP's line of
other choice gluten-free, GMO-free and natural ingredients that include native potato, tapioca, pea and rice
starches. The company also carries rice, arrowroot,
sago and coconut flours.

For further information, contact:

1 Reuten Drive * Closter NJ 07624
Toll Free: 800 767 0237
Fax: 201 767 9120 * www.akfponline.com

http://www.akfponline.com

Baking & Snack - April 2014

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