How gluten-free baking is changing: Cleaner labels, better taste, no compromise

The rise of gluten-free (GF) diets has been a prominent trend, driven both by the growing number of people with celiac disease and those choosing GF products for their perceived health halo. However, as UPFs come under increased scrutiny, questions are being raised about the highly processed nature of many GF bakery items.

With the market for GF products in the UK alone estimated at £835m per year, according to Coeliac UK, the stakes are high. Producers face difficult decisions when balancing health considerations, taste and nutritional content, while the need for cleaner label products is becoming increasingly important.

Replicating sensory qualitiesPic: Kröner-StärkeOne of the greatest challenges in GF bakery is achieving the same sensory qualities – such as texture and taste – that consumers expect from traditional baked goods.

“Gluten plays a critical role in providing elasticity and structure in bread and pastries,” Henrik de Vries, commercial manager for clean label ingredient specialist Kröner-Stärke, told Bakery&Snacks.

“When you take that away, you end up with products that can be dry, crumbly or dense.”

These structural deficiencies have historically been addressed with the addition of numerous additives, including hydrocolloids and emulsifiers, which help to mimic gluten’s elasticity and give dough the required structure.

However, de Vries notes this approach has its downsides.

“Additives can lead to concerns about ultra-processed foods, and there’s a growing demand for products that deliver the same texture and taste, but with fewer ingredients that consumers can’t pronounce.”

This challenge has prompted food manufacturers to explore more natural, minimally processed alternatives.

The role of GF wheat starchesPic: Kröner-StärkeInterestingly, wheat-based ingredients can still play a role in GF bakery through the use of specially processed wheat starch. These starches undergo a rigorous washing process to remove gluten, allowing manufacturers to retain many of the functional properties of wheat while meeting the needs of gluten-intolerant consumers.

“We have seen great success in using gluten-free wheat starches to improve the texture and flavor profile of baked goods,” De Vries told this site.

“In products like bread, croissants and even puff pastries, these starches help maintain lightness and structure throughout the baking process, and they do so without the need for artificial additives.”

This technology offers bakers a way to achieve better sensory qualities while keeping ingredient lists simple and transparent.

Nutritional considerationsNutritional value is another area where GF bakery can fall short. Many of these products – especially those based on refined starches like rice, potato or tapioca – are lower in fiber and protein compared to their wheat-based counterparts. Additionally, these starches often have a high glycemic index, which can cause rapid spikes in blood sugar levels: a significant concern for any consumer, let alone those following a GF lifestyle.

De Vries emphasizes there’s a fine line between making GF products that taste good and ensuring they meet nutritional requirements.

“Consumers sometimes believe that gluten-free automatically means healthier, but that’s not always the case. Manufacturers must provide clear nutritional information and develop products that offer better nutritional balance, such as by incorporating whole grains or increasing fiber content.”

Preserving freshness without additivesPic: Kröner-StärkeMaintaining freshness presents another hurdle, especially for producers looking to minimize additives. Typically, GF products are prone to faster staling and have shorter shelf lives than their gluten-containing counterparts.

“One way we’ve tackled this problem is through the use of cold-swelling pre-gelatinized starches,” explained De Vries.

“These starches – which can be derived from wheat, rice or maize – enhance water absorption and retention, improving dough hydration and helping baked goods stay fresher for longer.”

Pre-gelatinized starches also aid in texture control, providing an additional benefit by improving the mouthfeel of GF bread and pastries.

Addressing the UPFs conflictThe rise of ultra-processed food concerns has prompted GF product developers to rethink their ingredient strategies.

“Consumers are more educated and critical of their food choices than ever before,” De Vries told this site.

“We’re seeing a major shift towards clean label solutions, where the emphasis is on simplicity and transparency in ingredient lists. Manufacturers that can deliver high-quality products without compromising on nutrition or relying heavily on additives are the ones that will succeed in the future.”

The gluten-free industry has come a long way since its early days of dense, flavorless products that barely mimicked their wheat-based counterparts. Advances in ingredient technology and clean-label solutions will continue to play a crucial role to help the sector evolve to meet consumer demands for better taste, texture, and nutrition.

“Ultimately, our goal is to create gluten-free products that not only meet the dietary requirements of celiac sufferers but also appeal to a broader audience,” said De Vries.

“This means offering products that are healthier, clean-label and delicious, so consumers don’t feel like they have to make compromises.”