KANSAS CITY — Many consumers are showing interest in gluten-free and allergen-free food options. About 33 million Americans have food allergies, according to Food Allergy Research & Education (FARE), and Dublin-based ResearchAndMarkets.com forecast the global gluten-free market to have a compound annual growth rate of nearly 8% from 2023-28, increasing to $30.5 billion.
Chickpeas, oats and ancient grains are popular additions to gluten-free baked foods, and chickpeas have been incorporated into recent ingredient innovations designed to replace egg ingredients.
Grain Processing Corp., Muscatine, Iowa, in 2022 acquired Natural Products, Inc., which processes pulses such as chickpeas as well as full-fat soy ingredients.
“After the acquisition of Natural Products, Inc., the amount of customer requests for gluten-free and allergen-free ingredients has increased,” said Tonya Armstrong, technical manager for GPC. “The chickpea and soy flours produced in Grinnell (Iowa) can replace wheat flour in baked goods, snacks and pasta. The chickpea and soy flours are minimally processed with a neutral flavor profile.”
Grain Processing Corp. offers gluten-free baked food formulations for cookies, muffins, brownies, cinnamon rolls, bread, tortillas and pizza crust, Armstrong said.
“We have developed a gluten-free cracker and extruded snack with the chickpea flour,” she said. “We have been able to completely replace wheat flour in these applications with the CP100-S chickpea flour or with one of the soy flours produced in the Grinnell facility. Furthermore, the CP100-S chickpea flour and soy flours add protein to improve the nutritional profile of the baked good.”
The CP100-S flour is produced from whole, dehulled chickpeas and adds protein and fiber to gluten-free baked foods.
“We have formulated cookies, brownies, tortillas, cinnamon rolls, pizza crust, bread and crackers with the CP100-S chickpea flour,” Armstrong said. “We have been able to replace all the wheat flour with the CP100-S chickpea flour.”
GPC’s Fybrin RS F100 food starch-modified, a corn-based resistant starch, may be added to gluten-free cookies, muffins, brownies, tortillas, pizza crust, cinnamon rolls and crackers to increase fiber levels. The amount added to baked foods ranges from 5% to 20%, which adds 3 grams to 12 grams of fiber per serving. Fibryn RS F100 food starch-modified has little effect on water absorption or mouthfeel and has a neutral flavor profile. It may be used in conjunction with GPC’s chickpea flour or soy flour in a gluten-free baked food.
GPC’s Pure-Dent B700 and Instant Pure-Cote B792 modified food starch may be used as part of a flour replacement system in gluten-free baked foods. The two ingredients work well in conjunction with CP100-S chickpea flour and soy flour.
“The Pure-Dent B700 corn starch leaves little to no powdery mouthfeel compared to other gluten-free flours,” Armstrong said. “It contributes to structure and volume in cookies, cakes and quick bread applications. Due to its film forming properties, Instant Pure-Cote B792 food starch-modified improves strength and crispness in a gluten-free pizza crust or flatbread.”
Bay State Milling Co., Quincy, Mass., offers SowNaked oats for gluten-free applications. SowNaked oats are a variety of hulless oats that deliver 40% more protein and 50% less carbon emissions than traditional oats, according to the company. The oats are grown and processed in a closed-loop, gluten-free supply chain, which results in oat flakes with less than 5 parts per million of gluten. Products labeled as gluten-free must be under 20 ppm of gluten, according to the FDA. Gluten-free chickpea flour from Bay State Milling may be used in applications like pasta, extruded snacks, baked foods, pizza, sauces, soups, proteins and concentrates, according to the company.
Ardent Mills, Denver, offers a variety of gluten-free flours made with ingredients such as sorghum, chickpea, millet and buckwheat, said Jessica Strouse, senior product marketing manager. Ancient Grains Plus, launched in 2023 by Ardent Mills, is gluten-free as well as free of major food allergens in the United States, she said.
“It performs exceptionally well in a range of products, including baked snack bars, muffins, cookies, breakfast biscuits, pancakes, waffles, quick breads, mixes, crackers and baked snacks, as well as breads,” Strouse said. “Using the grain expertise of our R&D team and culinary experts, we’ve precisely blended ancient grain flours for protein quantity and quality, plus great flavor, to simplify and improve bakery innovation for the better-for-you category.”
A gluten-free one-to-one, all-purpose flour blend and a gluten-free pizza mix were developed through a combination of alternative grains and other functional ingredients to substitute for traditional wheat flour, she said.
Egg alternatives
The nine major allergens, according to the FDA, are eggs, fish, milk, peanuts, sesame, shellfish, soybeans, tree nuts and wheat. In the case of eggs, food companies also seek alternatives to avoid the volatility in the egg market.
Ardent Mills last year introduced Egg Replace baking flour that acts as a 1:1 replacement for dried and liquid whole eggs, according to the company.
“For a variety reasons, including being a top allergen, the rise of plant-based diets, fluctuating prices and ongoing supply chain disruptions caused by the avian flu, egg replacements are becoming increasingly popular within bakery applications,” said Matt Goldstein, R&D scientist for Ardent Mills.
“We launched Ardent Mills Egg Replace in 2023 to provide bakers with a smart egg alternative that can help lower ingredient costs while maintaining the taste, functionality and performance of their finished products,” he explained. “Today, we continue to build out a library of recipes and applications using Egg Replace to ensure we have an application and solution before a customer is even thinking about it.”
Chickpeas are in the gluten-free flour.
“Chickpea, chosen for its inherent properties, offers a comparable yellow color and provides nutritious and functional proteins,” said Laurie Scanlan, PhD, principal scientist for Ardent Mills. “This makes Egg Replace particularly effective in applications such as cakes, cookies, batters and muffins, ensuring that manufacturers can meet the demand for vegan and plant-based products while maintaining excellent taste and texture.”
