Gluten-Free Flours in Bakery Industry: Applications, Market, Challenges

The baking industry has undergone a significant change to cope with gluten-free diets because of the increased prevalence of celiac disorder and gluten intolerance as well as the overall trend towards healthier eating.

- Narashans Alok Sagar* and Nitu Ranil**

Gluten is a protein found in wheat, rye, and barley that gives baked products elasticity and structure. The challenge of modern baking is finding usable substitutes that closely resemble these attributes, while meeting dietary requirements. There are several gluten-free substitutes, such as rice, sorghum, tapioca, buckwheat, chickpea, almond, and quinoa flours used in baking for their unique benefits, applications, and features.

1. Rice flour

It is the most popular gluten-free flour, which is produced by finely milling either brown or white rice. It has a delicate texture and neutral flavour, suitable to be used in a variety of baked items, including cakes, biscuits, and muffins. It is frequently combined with other gluten-free flours to enhance texture and flavour.

Benefits

• As a neutral taste, it does not alter the flavour of finished products.

• It is a versatile substitute for a large range of bakery items.

• Easy to digest and gentle on the stomach.

2. Sorghum flour

Made from whole grains, sorghum flour is also known as ‘Jowar’ in the local language. It has a mild to slightly sweet flavour. It is a well-suited flour for the preparation of cakes, cookies, and bread in combination with other gluten-free flours.

Benefits

• Sorghum is high in antioxidants, vitamins, and minerals that support overall health.

• It is an environmentally friendly and less water-intensive crop.

• Safe for people suffering from gluten intolerance or celiac disorder.

3. Tapioca Flour