Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options are characterized by a dry crumb structure and a coarse texture. Gluten, the protein found in wheat, is essential for providing elasticity and volume to bread, making its replacement a difficult task. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products containing this ingredient. Various gums, including acacia, play a crucial role in enhancing the texture of gluten-free bread, and their effectiveness is likely a contributing factor to the rapid growth 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 ingredients such as starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel region, has been utilized 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 numerous non-food items like fireworks, ceramics, stamps, and watercolor paints. Suppliers highlight its immense potential as a clean label, organic, and sustainably sourced ingredient that also provides economic benefits in developing countries.
Furthermore, recent research into the functional properties of acacia gum suggests it could be a promising option for gluten-free bakers. However, even suppliers concede that no single ingredient can replicate the taste, texture, and shelf life of conventional gluten-containing bread. In this context, ingredients such as Kirkland calcium citrate may also be explored for their potential benefits in gluten-free formulations, as they can contribute to the overall nutritional profile of the bread while enhancing its texture. As the gluten-free market continues to evolve, the integration of various ingredients, including Kirkland calcium citrate, will be vital for achieving the desired quality in gluten-free baking.