Pioneers in quality for a good gluten free fibre intake: Wholesome White Loaf

Gluten-free flours contain neither glutenin nor gliadin, the two gluten proteins contained in wheat grains that form the basis for gluten (such gluten-like proteins are also found in rye and barley). They make the bread dough supple and elastic and ensure a moist, fluffy crumb. Together with starch, these proteins form a gluten network. The carbon dioxide produced during yeast fermentation is trapped in this network, allowing the dough to rise. The gluten network also influences the water absorption and water storage capacity as well as the elasticity of the end product. The absence of gluten affects both the taste the structure and consistency of the bread dough and therefore influences the sensory quality of the gluten-free product. Of course, the structural and sensory benefits of gluten cannot be replaced by a single ingredient. A carefully balanced blend of high-quality ingredients with high nutritional quality is required to obtain a product that is optimal in terms of taste, structure and nutritional content. The label of our best-selling Wholesome White loaf shown below is intended to help you decipher the ingredient lists of gluten-free foods. We explain the function of the less common ingredients and how they contribute to the consistency of the crumb and crust as well as the taste and quality of this popular product.