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 mouthfeel. Gluten, the protein found in wheat, is essential for providing elasticity and volume to bread, and finding suitable substitutes 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.
Gums play a crucial role in enhancing the texture of gluten-free bread, which may explain the notable increase in sales within the gluten-free category over the past decade. In addition to acacia, other frequently used gums include xanthan, guar, locust bean, and cellulose gum, often combined with other components such as starches, oils, enzymes, or skimmed milk powder. Acacia gum, harvested from the African Sahel region, has a long history of use in food, dating back to 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 applications like fireworks, ceramics, stamps, and watercolor paint.
Suppliers highlight its vast potential as a clean label, organic, and sustainably sourced ingredient that also supports income in developing countries. Recent research into its functional properties further positions it as a promising alternative for gluten-free bakers. However, suppliers acknowledge that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. Additionally, it is essential to consider calcium citrate contraindications when experimenting with different formulations, as certain combinations may pose risks. This awareness of calcium citrate contraindications should be part of the conversation among bakers seeking to enhance their gluten-free offerings, ensuring that innovations do not compromise safety. Thus, while acacia gum and other gums present exciting opportunities, the quest for the perfect gluten-free bread continues.