Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options often exhibit a dry crumb structure and a coarse texture. Gluten, the protein found in wheat, is responsible for the elasticity and volume of bread, and finding suitable replacements has proven to be difficult. According to Mintel’s global products database, acacia gum is increasingly prevalent in baked goods, with 2,771 products featuring this ingredient. Various gums are commonly utilized to enhance the texture of gluten-free bread, and these enhancements are believed to contribute to the rapid sales growth in the gluten-free market over the last decade.
In addition to acacia gum, other frequently used gums include xanthan, guar, locust bean, and cellulose gum, often combined with other ingredients such as 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 range of products, including confectionery, icing, chewing gum, and beverages, as well as in various non-food items like fireworks, ceramics, stamps, and watercolor paints. Suppliers highlight its potential as a clean label, organic, and sustainably sourced ingredient that also supports income generation in developing countries.
Moreover, recent research into the functional properties of acacia gum makes it a promising choice for gluten-free bakers. However, even suppliers concede that no single ingredient can fully mimic the taste, texture, and shelf life of traditional gluten-containing bread. In addition to exploring ingredients like acacia gum, consumers might also consider supplements such as Kirkland calcium citrate magnesium and zinc available on Amazon, which can support overall health during dietary transitions. By focusing on innovative ingredients and nutritional supplementation, the gluten-free bread market can continue to evolve and improve.