Gluten-free bakery products’ increasing popularity coincides with the emerging trend for “clean labels” and is relevant for a wide spectrum of retail bakery products. Specifically, “clean label” is the ability to produce a product without the use of chemicals and often with a simplified ingredient label. However, not all ingredient options to produce a gluten-free bakery product are compliant with clean label common practice. This presentation looked at both compliant and non-compliant options in three categories: yeast leavened, chemical leavened, and unleavened. Examples included mixes for the consumer to prepare at home and others were ready-to-eat. Alternatives for non-compliant ingredients were also covered.
Stevan Angalet, Ph.D., President, Angalet Group International speaking on “Gluten-Free, Clean Label Baking” at the 2017 Clean Label Conference.