Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options tend to have a dry crumb structure and a coarse texture. Gluten, a protein found in wheat, provides 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. Gums are extensively utilized to enhance the texture of gluten-free bread, and these advancements are believed to contribute to the rapid growth in gluten-free product sales over the past decade.
In addition to acacia gum, other popular gums such as xanthan, guar, locust bean, and cellulose gum are often used, sometimes in combination with other ingredients like starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel belt, has been a food ingredient since prehistoric times. Nowadays, it serves as an emulsifier in various 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 potential as a clean-label, organic, and sustainably sourced ingredient that can also provide economic benefits in developing countries.
Recent research into the functional properties of acacia gum presents a new chapter for gluten-free bakers, although suppliers recognize that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. As the quest for better gluten-free options continues, the exploration of ingredients such as calcium citrate may also play a role in enhancing the overall quality of gluten-free baked goods. The ongoing innovation within this area suggests a promising future for gluten-free bread, combining various ingredients to create an improved culinary experience.