Gluten free solutions
Rice flour is the main choice for gluten free bakery. This is because rice has different functionalities, has a bland taste, and offers an economical solution. Ebro Ingredients has developed several solutions for gluten free bakery with its wide portfolio of rice flours. Our functional rice flours help to replace cohesiveness and flexibility of doughs, help to improve dough processing characteristics, avoid usual grittiness and crumbliness of gluten-free products, and are used to fine-tune the crunchy/crispy characteristics.
Gluten is a protein that gives a dough its strength and elasticity, and it also helps bread to rise and to maintain its shape. Therefore, it is not easy to make gluten free bread in the absence of gluten. Rice flours with high amylose content will help to partially substitute the gluten functionality of a wheat flour. Our high amylose and enzyme-deactivated rice flours, in combination with other ingredients like tapioca starch offer a great solution for gluten free bakery.
Other gluten free solutions are available for
- Breakfast cereals
For more information contact us