An increased awareness of coeliac disease, in part, has driven interest in the gluten-free market. Gluten-free products have traditionally had unappealing textures such as dry, crumbly and gritty qualities all of which are perceived as unattractive textures. Other common issues in gluten-free bakery products include reduced volume, lack of an even cell structure, and reduced shelf life. This intimidating challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products that are able to mimic its unique properties. Several ingredient innovations have emerged that can help enhance the taste, texture, and mouthfeel of foods where the gluten has been removed, mainly involving the incorporation of starches, different sources of protein and hydrocolloids.
