Supermarket Perimeter - September 2020 - 22

Bakery: Gluten-free

Understanding
the technical and
functional eff ects of
ingredients is crucial to
getting the production
of gluten-free
products right.

KEEPING
CUSTOMERS
SAFE

The Gluten-Free Certification
Organization (GFCO) certifies
foodservice operators in the safe
preparation of gluten-free meals and
sanitation methods. Offering independent
verification, the Auburn, Wash., nonprofit strives to improve understanding
among foodservice workers and establish
best practices in the production of glutenfree meals to keep consumers safe.
GFCO coaches foodservice providers
in additional steps required beyond
normal sanitation practices to physically
remove protein particles. While gluten
can be eliminated with soap and water,
the use of the same cleaning products for
gluten-containing prep areas and kitchen
equipment and gluten-free areas pose the
potential for cross-contamination,
a significant issue.

22 - SEPTEMBER 2020

Because gluten-free foods were not always the positive experience they are today,
a growing number of companies are looking for ways to introduce or reintroduce
consumers to a variety of foods using gluten-free ingredients. Demonstrating new
ways for consumers to enjoy gluten-free additions is one of the roles played by
people like Marie Ostrosky.
Ostrosky, a food stylist and recipe developer, works with a variety of manufacturers
and food associations to keep innovation and accessibility at the forefront of food
through the development of recipes and formulations using interesting gluten-free
flours in creative ways. She shared that while many previously focused primarily on
the use of gluten-free nut flours, more are expanding into the inclusion of vegetable
and fruit flours.
To obtain the most successful results, Ostrosky cautioned the importance of
understanding the technical and functional effects of each flour in a recipe. For
example, some baked goods, such as biscuits, that require less handling to avoid gluten
development actually work better with gluten-free flours. Formulations requiring a
chewy and substantial profile benefit from using coconut, chickpea and bean flours. In
contrast, rice flour offers a crispier profile because of its higher starch content.
"These gluten-free flours naturally lend themselves to a better-for-you product
and improved protein ratios," Ostrosky said. "You're getting more bang for the buck
nutritionally and also creating products that are more interesting with a better feel
or texture."

Upping the nutrition
The drive to create more nutritious and delicious gluten-free baked goods led to the
intersection of two worlds between a personal experience with celiac disease and a
traditional family bakery.
"It's taken lots of trial and error to get the right ingredients into gluten-free foods,"
said Eric Richard, industry relations coordinator," IDDBA, Madison, Wis. "Manufacturers
tried to create a product minus wheat flour and often ended up with a product that's
over-processed. The growth in alternative flours has made a difference. It may not
entirely replace wheat flour, but alternative flours offer a way to create better-tasting
food without having to overcompensate for over-processing."
Growing interest among consumers for alternative ingredients finds bakers
exploring the use of alternative flours made from buckwheat, beans, acorn, chestnut,
casava, legumes, amaranth, millet, teff, nuts, corn, and dried and raw vegetables, to
name a few. Some ingredients offer strength and extensibility to formulations while
others add color, eye appeal and flavor. For cakes and muffins, Cargill produces
Simpure starches (potato, tapioca and potato/tapioca starch blends) to replace gluten
in wheat-based products. The company also offers ingredients to assist with the
functional needs of gel strength, bulking agents and plasticizers, and setting and
release agents.
supermarketperimeter.com

ANAUMENKO - STOCK.ADOBE.COM

In 2013, the US Food and Drug
Administration (FDA) defined glutenfree as containing less than 20 ppm
(parts per million) of gluten, similar to
sanctioned levels already in use by Canada
and the European Union. To demonstrate
understanding of the disease and ensure
further safety, some gluten-free bakers
choose to reduce ppm levels to 5-10
ppm and employ separate manufacturing
facilities to avoid cross contamination.


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Supermarket Perimeter - September 2020

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