Baking & Snack - November 2019 - 56

GLUTEN-FREE

Despite consumer interest in new claims such
as plant-based protein,
gluten-free has become
a staple on front-ofpack labeling.
Lenny & Larry's

"Oats are often grown
in regions where glutencontaining grains are
grown," said Colleen
Zammer, senior director
of research and development, Bay State Milling
Co. "They are also often
transported in vessels
shared with these grains,
causing inadvertent gluten contamination. Improvements
have been made to separate oats from these gluten-containing grains using tools such as optical sorting; however,
this is often not precise enough to remove all traces of gluten to achieve a gluten level that is safe and satisfactory to
celiac disease sufferers."
Several oat suppliers, including Bay State Milling,
have adopted the rigorous supply chain practice of
Purity Protocol for oats. This practice separates oats
from gluten-containing grains from field to factory and
requires substantial testing along the way.
"Our oats are a unique variety of hull-less oats that
deliver approximately 30% more protein than traditional oats and, therefore, can be used to boost the
protein quantity and quality of oat-based foods," Ms.
Zammer said. "Because they are hull-less, they require less processing and produce less waste than traditional oats, resulting in a more sustainable supply

chain with a measurably lower carbon footprint."
Bakers will use ancient grain flours, such as those
from amaranth, buckwheat, millet, quinoa, sorghum
and teff, when they want to add more whole grains for
nutrition enhancement. These flours, however, tend to
have strong tastes so they are not compatible with some
applications. Teff, for example, tends to have a caramelized sugar profile, while amaranth is peppery.
Tubers and pulses like dry beans, dry peas and lentils also are inherently gluten-free. They are milled into
flours and used just like white flour.
All tree nuts are gluten free. Almond flour, in particular, is quite useful in gluten-free formulations because
of its neutral flavor and pale color. "Almond flour is an
ideal replacement for traditional flour in many glutenfree recipes. Though baking with almond flour is easy,
substituting traditional flour with almond flour cannot
be done cup for cup," said Jeff Smith, director of marketing, Blue Diamond Almonds Global Ingredients
Division. "Every recipe will be different, but the best way
to start is by adding the same amount of almond flour
called for in the recipe, then slowing adding more until
your batter reaches the desired thickness. Generally, batters and doughs should be on the thick side for the best
baking results."
When working with nut and seed flours, adjustments
may be necessary in other added ingredients because of
composition. Bake times may also need to be adjusted.

New life in gluten-free formulating
There are a number of upcycled
ingredients being ground into flour
that may work in combination with
other gluten-free flours to assist
with delivering desirable taste and
texture. Grapeseed flour is one
such example.
Manufacturers of cold-pressed
grapeseed oil previously discarded used seeds, but now the seeds
may enter an upcycle stream
where they are pulverized into
flour. High in fiber and containing other nutrients, the seed flour
takes on the flavor and color of
the grape. When combined with
other gluten-free ingredients,
grapeseed flour contributes a
slight nutty flavor and crisp texture to baked goods.

Planetarians produces defatted sunflower seed flour, which
is a byproduct from sunflower oil
extraction. The gluten-free flour is
about 35% protein and 18% fiber,
with a slightly nutty flavor.
Renewal Mill is all about upcycled ingredients. The company
sells okara flour, which is a highfiber, high-protein, gluten-free
product made from the soybean
pulp generated during soymilk
production. It has a neutral flavor,
described as slightly milky or
nutty, and a light color.
Pea starch is a new addition to
Ingredion's extensive gluten-free
ingredient toolbox. "Pea starch is
a by-product obtained from the
elaboration of pea protein isolate.

56 Baking & Snack November 2019 / www.bakingandsnack.com

It is non-GMO, vegan and allergen-free and has greater amylose
content than regular corn, potato
and tapioca starch," said Elena De
La Peña, senior associate bakery
and snack team, global applications, Ingredion. "For that reason,
pea starch provides increased
volume, increased homogeneity
of the crumb structure, great sliceability, freeze/thaw stability and a
stable crumb firmness over time
to gluten-free bread."
The suggested usage level is
10 to 35% of the total bulk flour.
Because it is a starch, it does not
provide the off flavor and color
traditionally associated with
pulse flours and proteins, according to Ms. De La Peña.

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