Milling & Baking News - April 6, 2010 - 28

Food Ingredient Solutions 

gluten-free because a child has autism,
and they really believe it helps the
child."
Ms. Sandquist, who has celiac disease, added people without celiac disease may follow a gluten-free diet simply because it makes them feel better.
According to The Hartman Group
report, 93% of the people interested
in a gluten-free diet are not diagnosed
as having celiac disease. Opportunity
thus exists to reach vast consumers
interested in gluten-free products, but
practically every grain-based food
brings application challenges.
"Bread is generally the most challenging operation," Mr. Marinkovich
said, and added problems may arise in
volume, crumb structure and texture.
Cargill offers a patent-pending
bread base for gluten-free products
described as offering authentic taste, a
light and airy volume and a soft and
moist texture, according to the company. The bread base also may be used
to make tortillas, bagels, pizza crust,
buns and rolls, Mr. Marinkovich said.
"It's an easy way for manufacturers
to quickly enter the gluten-free space
because we've done a lot of front end
work for them," Mr. Marinkovich said.
American Key Food Products, Closter, N.J., has launched King Lion
brand premium cassava flour that has
been shown to work as a substitute for
wheat flour. The flour is derived from

AMERICAN KEY FOOD PRODUCTS

Cassava flour may work as a 1:1 replacement for wheat flour in some gluten-free baked
food applications and reduce the number of ingredients in others.

cassava flour work well together in
gluten-free bread.
Gluten-free cookies on the market may be a combination of rice
starch, potato starch, almond flour
and xanthan gum, Mr. Foss said.
These are four key ingredients
needed for a cookie to maintain the
shape and bankability of a normal
wheat-based cookie. Thus, companies may need to use four, five and
sometimes six different ingredients
to make a successful product, or one

A.D.A. spokesperson requests enriched
gluten-free products
Having been diagnosed with celiac disease nine years ago, Dee Sandquist said she appreciates how
the baking industry has improved gluten-free products over that time. People with celiac disease
must avoid gluten in their diet.
"There is certainly a much better choice right now and more variety," said Ms. Sandquist, a
registered dietitian and spokesperson for the American Dietetic Association. "Instead of having
one or two bread mixes or cake mixes to choose from, there are several. Probably the biggest thing
that has changed are ready-bake products, like breads, that are frozen. People really appreciate it."
While texture and other eating qualities have improved in gluten-free baked foods, now they
could use some enrichment, such as with B vitamins, she said.
"If they can start looking at enriching products with vitamins that regular breads have, that
would be terrific," Ms. Sandquist said.
She added glycemic index may be a problem because gluten-free foods may be denser than their
conventional counterparts. She said she would encourage manufacturers to use healthier fats. MBN
the roots of the cassava plant, which
is used to make tapioca starches, granules and pearls.
With bread, companies will need to
use cassava flour in combination with
another starch, but they should be able
to reduce the number of ingredients in
gluten-free products, said Carter Foss,
technical sales director for American
Key Food Products. Potato flour and
28 / April 6, 2010 Milling & Baking News

that mimics a wheat-based product,
Mr. Foss said.
In contrast, cassava flour may be
used as the single replacement for
wheat flour, which simplifies the ingredient label, formulation and inventory, he said.
Grain Processing Corp. offers gluten-free ingredients derived from
either corn or rice. Chocolate chip

cookies, yellow cake, chocolate cake
and cookie flour are potential applications.
"In a cookie or bar application, GPC
ingredients can be used along with
sorghum flour to create a 'flour replacer,'" Dr. Gilbert said. "The blend is approximately 25% of the cookie formula
and includes unmodified corn starch,
a cold water swelling modified food
starch and a film forming modified
food starch along with sorghum flour.
This allows many cookie formulas to
be converted to gluten-free with a 1:1
flour to blend substitution.
"These formulations and flour replacement technology can be applied
to finished baked goods and mixes to
accommodate various markets."
In cake applications, structure must
be provided without causing off-textures or off-flavors, Dr. Gilbert said.
"This can be accomplished by using
unmodified corn starch at approximately 20% and a cold water swelling
modified food starch at 2% of the formula," she said. "The unmodified corn
starch adds bulk while the cold water
swelling starch increases the viscosity
of the batter to allow the structure to
stabilize during baking."
National Starch Food Innovation,
Bridgewater, N.J., promoted a glutenfree sugar cookie prototype at Supply Expo in Anaheim, Calif., in midMarch. Homecraft GF gluten-free
solutions from National Starch were
used to produce a rich, crispy texture commonly found in many boxed
cookies. National Starch originally
introduced
gluten-free
solutions
in 2009 by combining its experience in producing such gluten-free
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 6, 2010

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