Gluten is a common substance found in many food products, particularly in baking and pastry. It occurs naturally in certain cereal flours or is added during food production in its purified form. However, gluten is one of the 14 most common allergens officially recognized in food, leading to the development of the gluten-free flour market. Valorex Food explores the benefits of these ingredients and the challenges they pose for the agri-food industry.
Gluten-free flours: origins and benefits
What is gluten?
Gluten refers to a group of complex proteins (also known as “prolamins”) present in the grains of many cereals, primarily from the grass family. These plants include:
- Wheat
- Barley
- Oats
- Rye
Gluten is also found in hybrids of these plants, such as spelt.
What are gluten-free flours?
Many cereals are naturally gluten-free, such as rice, corn, flaxseed, and buckwheat. Less common cereals like fonio, amaranth, millet, teff, and sorghum also fall into this category. This list is, of course, not exhaustive.
These cereals can be consumed whole or processed into flour. Some are even marked with the protected “Crossed Grain” logo certified by AFDIAG (the French Association for Gluten Intolerance).
Why use these flours?
Beyond their varied flavors, gluten-free flours offer healthy alternatives for consumers allergic or sensitive to gluten. Gluten is known to cause specific disorders such as:
- Celiac disease
- Gluten allergy
- Non-celiac gluten sensitivity
- Dermatitis herpetiformis
- Gluten ataxia
The symptoms and consequences vary depending on the condition, often requiring specific medication and a strict gluten-free diet. It is essential to emphasize that these conditions can only be diagnosed through specific medical tests. If relief is experienced after avoiding gluten, it is crucial to consult a gastroenterologist to identify a potential condition.
Starting a gluten-free diet without medical advice is strongly discouraged and is not recommended for individuals without confirmed disorders.
Challenges for manufacturers seeking to exclude gluten from recipes
The need to avoid contamination in the production chain
Manufacturers must implement strict protocols throughout the food production process to prevent cross-contamination with gluten-containing ingredients. Regular cleaning and inspections are required to ensure the quality of the prepared foods.
The loss of gluten’s texturing role
Gluten is highly valued by food professionals for its physicochemical properties. Its name originates from the Latin word gluten, meaning “glue” or “paste.”
This substance is commonly used for various purposes:
- It enhances elasticity by retaining water.
- It allows dough to rise and gives it a soft texture due to its gas retention capabilities.
- It thickens and binds preparations.
- It enables the leavening process in flours (provided they contain at least 11% protein). Wheat, and to a lesser extent rye, are commonly used for this process. Barley, however, is more challenging to work with.
Gluten is naturally present in cereal flours (especially wheat) or added in purified form as vital gluten. This substance is produced by hydrating wheat flour and separating it from starch to obtain a powder highly concentrated in gluten.
As a result, gluten is found in many processed products, including pasta, ready meals, industrial sauces, chocolate bars, and soups. Culinary items like beer and certain breadcrumbs are also affected, as they contain malted grains, mainly barley.
The challenge lies in finding alternatives that possess the same functional properties as gluten.
Alternatives to gluten in recipe formulations
The use of additives: a controversial approach
One of the main challenges manufacturers face is that the technical capabilities of some gluten-free flours do not match those of wheat or rye flours. Extensive technical research is therefore necessary to develop suitable formulations.
As a result, some professionals are tempted to use additives in their recipes, especially those requiring leavening. Multiple additives may be included in a single formulation, some of which are not recommended in high doses. Certain formulations also have higher fat content to act as lubricants and ease kneading. Consequently, many gluten-free products currently on the market are less healthy and higher in fat than their gluten-containing counterparts. The technical challenge of formulating these products makes it harder for manufacturers to commit to the increasingly sought-after Clean Label approach.
A healthy alternative to additives: using gluten-free flours
To replicate gluten’s chemical capabilities, combining multiple gluten-free flours is an option. Rice and millet, for instance, have a relatively neutral taste but can make dough textures somewhat brittle. Corn is excellent for thickening sauces but can be heavy. Flours like buckwheat or millet add a more pronounced flavor to preparations.
Finding the right nutritional and functional balance for preparations is key.
At Valorex Food, we have developed a range of gluten-free flours made from flaxseed. Their technical properties allow the creation of products free from this allergen. Thanks to our exclusive cooking-extrusion process, our flaxseed flours can emulsify, homogenize, and thicken sauces. They also enhance the dough’s tenacity, making it easier to work with, especially when using a laminator. Additionally, their mucilages form a network that retains water, bringing softness to preparations.
Flaxseed flour helps reduce or replace hydrocolloid additives in vegan recipes. Moreover, our manufacturing process provides your products with a significant omega-3 content.
Gluten-free flours present a promising solution for creating food products for individuals with gluten sensitivities or allergies. However, their formulation remains a challenge for manufacturers. This is why we at Valorex Food have developed flaxseed-based gluten-free flours that facilitate the creation of healthy and delicious recipes without additional additives. Their functional properties enable you to craft foods that align with the Clean Label approach, increasingly valued by consumers.
