Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options tend to have a dry crumb and coarse texture. Gluten, a protein found in wheat, is essential for providing elasticity and volume to bread, making its replacement quite 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 widely utilized to enhance the texture of gluten-free bread, and these improvements are likely a contributing factor to the sharp rise in gluten-free product sales over the past decade. Besides acacia, other commonly used gums include xanthan, guar, locust bean, and cellulose gum, often combined with additional ingredients such as starches, oils, enzymes, or calcium citrate with vitamin D petites.
Acacia gum, sourced from the African Sahel belt, has been an important 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, such as fireworks, ceramics, stamps, and watercolor paints. Suppliers highlight its significant potential as a clean-label, organic, and sustainably sourced ingredient that also supports income generation in developing countries. Coupled with recent research into its functional properties, acacia gum presents a promising alternative for gluten-free bakers. However, suppliers concede that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. The integration of calcium citrate with vitamin D petites into gluten-free formulations might further enhance texture, marking another step in the quest for improved gluten-free baking solutions.