Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options are plagued by a dry crumb structure and a coarse mouthfeel. Gluten, the protein found in wheat, is crucial for providing elasticity and volume in bread, making its replacement particularly difficult. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with a total of 2,771 products containing this ingredient. Various gums are widely utilized to enhance texture in gluten-free bread, and these improvements are believed to be a key factor in the substantial rise in gluten-free product sales over the past decade.
In addition to acacia gum, other frequently used gums include xanthan, guar, locust bean, and cellulose gum, often combined with other ingredients like starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel region, has been used in food since prehistoric times. Today, it serves as an emulsifier in a variety of products, including confectionery, icing, chewing gum, and beverages, as well as in an array of non-food items, from fireworks to watercolor paint. Suppliers highlight its vast potential as a clean label, organic, and sustainably sourced ingredient, which also provides economic opportunities in developing countries.
Furthermore, recent research into the functional properties of acacia gum shows promise for gluten-free bakers. However, even suppliers recognize that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. In the quest for better gluten-free options, innovations like nature’s way calcium citrate may also play a role in improving the overall quality of gluten-free products. As bakers continue to explore various ingredients, including nature’s way calcium citrate, the search for the perfect gluten-free bread continues.