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gluten-free solutions


Gluten-Free Solutions Video

It’s well recognized that gluten-free products have broader appeal than just among celiac sufferers or those who are gluten intolerant. This has made demand for gluten-free products grow far beyond those with a medical need, nudging the gluten-free niche closer to the mainstream. As a result, product developers are now routinely facing the challenge of formulating gluten-free solutions.

One of the most challenging areas for gluten-free development is within baked goods, because gluten builds structure and texture in baked goods. An assortment of functional ingredients working synergistically is needed to recreate the familiar textural characteristics of wheat-based bakery items. Using GPC’s broad portfolio of corn-based ingredients, our applications experts can help you create new or reformulate existing gluten-free bakery applications.

To build back the functionality of gluten, we use an assortment of ingredients. These ingredient combinations give baked goods like cookies and cakes, appropriate structure and textural properties without leaving the finished product dry, crumbly, gritty or with off flavors. Our corn-based ingredients can greatly improve the eating quality and extend the shelf life of gluten-free baked goods.

We can also help with technical expertise. Whether you’re looking for proven gluten-free formulas or would like assistance with custom gluten-free applications, our food scientists can help you create great-tasting, gluten-free products. Current formulations include, cookies, breads, cakes, doughnuts and more.

Technical Formulations

Gluten Free

  • Cookies & bars
    • - Chocolate chip cookies
    • - Ginger cookies
    • - Brownies
    • - Flour replacement
    • - Dry mix options
  • Cakes
    • - Yellow
    • - Chocolate
    • - Dry mix options
  • Quick breads
    • - Muffins
  • Yeast breads
    • - Cinnamon rolls
    • - Yeast rolls
    • - Pizza crust
    • - Loaf bread
  • Doughnuts
    • - Plain
    • - Chocolate

Ingredient Functionality

PURE-DENT® B700 Corn Starch

  • Contributes bulk
  • Improves mouthfeel
  • Improves dough handling
  • Contributes to cell structure and product volume
  • Maintains clean flavor profile
INSCOSITY® B656 Instant Modified Food Starch
  • Provides optimal dough viscosity
  • Aids in moisture retention
  • Controls cookie spread in baking
  • Reduces level of flour replacement in cookies
  • Improves cell structure and product volume
  • Provides freeze-thaw stability
INSTANT PURE-COTE® B792 Modified Food Starch
  • Improves mouthfeel
  • Extends shelf life
  • Improves textural qualities
  • Adds chewiness
  • Clean flavor profile
  • Improves process machinability
  • Provides film-forming properties
TruBran® Corn Bran
  • Typical analysis of 85% total dietary fiber
  • Insoluble fiber
  • Contributes 66 kcal/100 grams
  • Easily incorporated into a variety of applications
  • Minimal impact on color
  • Clean flavor profile

Our technical experts are ready to support you in the development of gluten-free applications. For additional information, contact your sales or technical representative, or drop us a note and let us know how we can help!

PURE-DENT®, INSCOSITY®, INSTANT PURE-COTE® and TruBran® are registered trademarks of Grain Processing Corporation.

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