New technologies mean better-tasting gluten-free food

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As the market for gluten-free foods increases with more and more people having a preference for it as a healthy alternative, the processes and products being produced are getting better – a boon to celiac disease and gluten sensitivity sufferers.

New technologies and ingredients have improved the taste, appearance and nutritional content of food without gluten. This means less bland foods, less sugar being added to compensate for short shelf lives and boring taste, and better nutritional value overall.

Improving the quality of gluten-free foods

Flours based on tapioca and rice have improved texture, color and appearance to give gluten-free foods a more wheat-like quality. The calories, fat content and shelf-life are also similar, and nutritional values are higher.

Flour from pulses, the edible seeds of leguminous crops (like lentils, peas and beans) are being used to create flour and starch-like substances to give a gluten-free alternative to wheat-based foods. These ingredients have high viscosity, protein and fiber, and they are low in fat.

Consumers can expect to see more and better varieties of gluten-free products on the shelves at grocery stores and health food stores as technologies continue to improve and new ingredient options are discovered.

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