Chapter 41 - Gluten-free bakery products

Abstract

Baked foods are mainly produced from gluten-containing cereals and the absence of gluten dramatically affects bakery products. The development of gluten-free (GF) bakery products requires a global approach regarding recipes and breadmaking process. Considerable research has focused on finding gluten replacers to mimic gluten functionality. Blends of flours or starches, hydrocolloids, proteins, and enzymes are frequently-used alternatives; but dough hydration and the optimization of proofing and baking are also important to improve the quality of GF products. In addition, special attention must be paid to increasing their nutritional quality, by increasing proteins and fiber, with a simultaneous reduction of the glycemic index. The use of sourdough and some physical treatments of GF flours should be additionally explored in the context of GF. Overall, there is still some way to go to obtain novel, healthy, and technologically accepted GF products to reach consumers’ expectations.