Gluten-Free Product Development Guide

The logic of gluten-free formulation

Gluten is the protein network that gives wheat dough elasticity, gas retention and structure. In gluten-free products these functions are rebuilt not with a single ingredient but with a system of starch, protein, fibre and hydrocolloids. When developing products for people with coeliac disease or gluten sensitivity, technical performance and cross-contamination safety must be managed together.

Starch: body and crumb structure

In gluten-free bakery, starch forms the body and crumb of the product. Rice starch, with its small granules, gives a fine and soft crumb. Potato starch adds consistency to the dough through high water retention and viscosity and gives bread a moist crumb. Corn starch is used for crispness in drier products such as biscuits and crackers. A gluten-free statement should be obtained from the supplier when selecting starch.

Protein: structure and nutritional value

Gluten-free products are usually low in protein. Rice protein and pea protein are used both to raise nutritional value and to contribute to structure by coagulating during baking. Rice protein fits easily into breads and cakes thanks to its neutral taste; pea protein increases dough stability through water binding and emulsification. Egg powder and egg white powder are strong supports for foam structure and volume in cakes and sponges.

Fibre: water retention and anti-staling

Citrus fibre, pea fibre, cellulose fibre and rice fibre increase the water-holding capacity of the dough, improve handling and slow staling. Because fibre raises the water requirement of the dough, the water level should be readjusted in every trial. Used with psyllium and hydrocolloids, they give bread a flexible, sliceable crumb.

Example starting formula

For a gluten-free bread, on a flour-blend basis, 40-50% rice flour, 20-30% starch (rice and potato), 5-10% protein (rice and pea), 2-4% fibre and 2-4% psyllium can be used as a starting point. Water may be in a high range such as 90-110% of the flour blend. The dough is more fluid than classic bread dough and is usually baked in a tin.

Cross-contamination and labelling

Under EU rules and the Turkish Food Codex, a gluten-free claim requires gluten content not exceeding 20 mg/kg in the final product. A gluten-free statement and, where necessary, an analysis report should therefore be requested for all ingredients, and if wheat is processed on the line, cleaning validation and separate storage should be applied. The final product should be verified regularly by gluten analysis.

Sourcing notes

PERDIST supplies rice starch, potato starch, rice protein, pea protein, fibres and egg powders. For gluten-free projects you can request gluten-free statements and cross-contamination information in the ingredient documents.

Frequently asked questions