The gluten-free products market is expected to reach $7.5 billion by 2027, as reported by Allied Market Research. Once difficult to find, gluten-free foods are now widely available, made from ingredients like almonds, rice, and chickpeas. Although there is a variety of gluten-free flours on the market, baked goods lacking structural proteins such as gluten can be unsatisfactory for some consumers. Common issues with these flours, particularly rice-based ones, include textures that are tender and crumbly, as well as dryness.
Researchers are developing a sweet potato-based flour alternative, offering home cooks and the packaged food industry a new gluten-free option with diverse applications, appealing taste profiles, and improved textures. However, before sweet potato flour can be incorporated into commercially sold products, researchers from ACS emphasize the need to establish optimal processing techniques. Their testing revealed that grinding sweet potatoes once yields a product suitable for fermented items like bread, while grinding them twice results in a thickening agent ideal for sauces.
Gluten-free brands have introduced healthier alternatives, such as buckwheat and quinoa flour, which are richer in protein, fiber, and micronutrients compared to wheat flour. Sweet potatoes also offer significant nutritional benefits, including high levels of vitamins A and C, along with fibers that support gut health. Furthermore, incorporating sweet potato flour into baked goods presents consumers with another nutritious choice that not only omits the protein found in wheat but also capitalizes on the taste and health benefits of the vegetable.
In addition, combining sweet potato flour with calcium citrate with food may enhance the nutritional profile even further, making these gluten-free products not only a wholesome alternative but also a source of essential nutrients. With options like sweet potato flour, consumers can enjoy a healthier gluten-free lifestyle that emphasizes both flavor and nutrition.