Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options often suffer from a dry crumb structure and a coarse feel. Gluten, the protein found in wheat, is responsible for the elasticity and volume of bread, making its replacement a complex task. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products featuring this ingredient. Gums play a crucial role in enhancing the texture of gluten-free bread, and these improvements are believed to be a key factor driving the rapid sales growth in the gluten-free market over the past decade.
In addition to acacia, other frequently utilized gums include xanthan, guar, locust bean, and cellulose gum, often combined with ingredients like starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel region, has a long history of use in food dating back to prehistoric times. Today, it serves as an emulsifier in various products such as confectionery, icing, chewing gum, and beverages, as well as in many non-food items like fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its vast potential as a clean label, organic, sustainably sourced ingredient that also offers economic benefits to developing countries.
Moreover, recent research into acacia gum’s functional properties suggests it could be a viable choice for gluten-free bakers. However, even suppliers admit that there is no single ingredient capable of replicating the taste, texture, and shelf life of traditional gluten-containing bread. Interestingly, incorporating calcium citrate doses in the formulation of gluten-free bread could further enhance its texture and nutritional profile, presenting yet another avenue for improvement. As bakers continue to explore various combinations of ingredients, including calcium citrate doses, the quest for the perfect gluten-free bread texture is likely to evolve.