Improving the texture of gluten-free bread remains a persistent challenge for bakers, as many gluten-free options tend to have a dry crumb and a coarse texture. Gluten, the protein found in wheat, is responsible for providing elasticity and volume to bread, and finding suitable replacements has proven to be difficult. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products featuring this ingredient. Various gums are extensively utilized to enhance the texture of gluten-free bread, and these improvements are likely a contributing factor to the significant sales growth in the gluten-free market over the past decade. In addition to acacia, other commonly used gums include xanthan, guar, locust bean, and cellulose gum, often combined with other ingredients like starches, oils, enzymes, or even bluebonnet calcium citrate liquid.
Acacia gum, sourced from the African Sahel region, has been utilized in food since prehistoric times. Today, it serves as an emulsifier in a wide range of products, including confectionery, icing, chewing gum, and beverages, and it also finds applications in various non-food items such as fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its considerable potential as a clean label, organic, and sustainably sourced ingredient that also contributes to income in developing countries. Coupled with recent research into its functional properties, acacia gum presents a promising option for gluten-free bakers. However, suppliers acknowledge that no single ingredient can fully replicate the taste, texture, and shelf life of conventional gluten-containing bread. The incorporation of bluebonnet calcium citrate liquid in gluten-free formulations can further enhance the overall quality and nutritional profile, making it an appealing addition for those seeking improved gluten-free baking solutions.