avena foods Product Solutions

GLUTEN-FREE BAKING

GLUTEN-FREE BAKED GOODS

At one time, only people with celiac disease, gluten-intolerance or a wheat allergy followed a gluten-free diet. This change dover the last several years with a growing number of consumers choosing to avoid gluten for perceived health benefits. The result is an ever-increasing demand for high quality gluten-free baked goods.

WHY OAT AND PULSE INGREDIENTS?

Gluten-free products, though often perceived by consumers as healthier, are anything but that. In order to achieve an eating experience similar to that of wheat-based products, manufacturers rely on high levels of fat and sugar to provide good mouthfeel, and a variety of stabilizers and gums to maintain structure. The resulting ingredient declaration or nutritional panel are far from nutritious or clean label and essential not consumer friendly.

Avena recently launched a paper to help determine the right gluten-free flours and fibers for gluten-free baked goods. Download your copy today!

Download the full paper
AVENA BEST SOLUTIONS: GLUTEN-FREE BAKED GOODS


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