Skip to main content

Gluten-free that’s so good that you can’t tell it’s gluten-free

Create the delicious, gluten-free products consumers really want. As the demand for gluten-free grows, so should the ability to create gluten-free products that taste and look like the “real” thing – and that have built-in nutritional goodness.

88.9% of consumers initially purchase gluten-free when they feel they might have or have been diagnosed with celiac disease/intolerance or non-celiac gluten sensitivity.2

Gluten is an important component of taste and texture in traditional food products due to its unique functional properties. And removing it causes unique formulation challenges, from poor dough elasticity and reduced product shelf-life to dry, crumbly, grainy textures and reduced protein, nutrients and fibre. The good news is that you can create gluten-free rolls, muffins and other products with a perfectly open and coarse crumb grain, with the nutritional benefits that are often lacking.

1Ingredion proprietary research, Mintel Consulting, April 2016
2 Ingredion proprietary gluten-free consumer survey, Beyond Celiac, 2016

Create the eating experience consumers want. Solve gluten-free texture challenges including:

  • Reduced volume
  • Lack of bite or structure, uneven cell structure
  • Dry, crumbly, grainy texture
  • Poor crust color and development
  • Grainy flavor
  • Gumminess
  • Taste

To make a product that consumers want to come back for again and again, the process often starts with the dough and its elasticity and viscosity. Without it, you can end up with smaller volumes, large holes in the structure, dense or rubbery crumbs, product collapse and more. By controlling moisture, you can increase shelf-life and improve the machinability and processability of your gluten-free products – making it simpler for you to manufacture the products your customers want. 

You can bring on-trend nutritional benefits to your gluten-free products while maintaining the taste and texture your consumers demand. Enhance fibre with resistant starches, dietary fibres and soluble fibres. And with our texturizers, non-caloric sweeteners and drop-in flour replacement systems, you won’t have to rely as heavily on flavor maskers, like sugar and fat to make your products taste great. 

You have a world of innovation at your hands to support your gluten-free objectives. Ingredion’s experts can show you how to use new clean label or modified starches, flours, pulse proteins, fibres, hydrocolloids and texturizers to create gluten-free products with all the appeal of gluten-containing products.

  • Benchmarking wheat-containing and gluten-free products
  • Developing solutions to minimize the gaps and meet your challenges
  • Bakery technical experts and CULINOLOGY® teams for formulation development

Address the trends and achieve the texture of products that contain gluten in those that don’t—with Ingredion Idea Labs™ science-based problem solving.

Bulk flour systems

  • Replace bulk flour with our clean label HOMECRAFT® Create GF 20 flour for moist, non-gritty texture in baked goods and snacks.
  • Formulate with PRECISA® Bake GF modified bulk flour system in dough systems like breads, rolls, pizza, tortillas and flatbreads.

Bulk flour components

  • Replace bulk wheat flour with PURITY® 87 modified tapioca starch or clean label  PENPURE® 37 rice starch as a bulk flour component.
  • Deliver a clean label, clean flavor profile in instant or cook-up versions with HOMECRAFT® Create 390 functional tapioca flour or HOMECRAFT® Create 890 functional rice flour.


  • Texturize with the pregelatinized HOMECRAFT® Express 390 tapioca flour, the cold water swelling NOVATION® 4600 functional food starch for instant batter/dough viscosity, to provide dough cohesion, stabilize crumb cell structure, improve freeze/thaw stability and reduce water mobility.
  • Control moisture and provide structure with gums, visit our gums page to learn more.
  • Boost the fibre content of gluten-free foods without changing taste, appearance or processing with NOVELOSE™ resistant starch dietary fibre.

Explore our bakery capabilities  

Discover NOVELOSE™ 3490 

Lower carbs with an affordable dietary fibre

Explore our health and nutrition challenges

Nutrition plus 

Increase the nutritonal profile of your products

Digestive health 

Make more products more attractive to consumers

Nutrition minus 

Building back texture when removing ingredients

Reduce sugar 

Make your products more attractive with consumers

Clinical and infant nutrition 

Creating safe and healthy products

Gluten free 

Create superior gluten free products


Develop products without allergens

Feature Description
To top