Quality
Gluten-free grains and pseudocereals – function and benefits
The production of high-quality gluten-free baked goods requires a careful selection of suitable flours and ingredients, as the typical baking properties of gluten are missing. Instead, there is now a wide variety of gluten-free grains and pseudocereals available that offer both functional and nutritional benefits.
More than just a substitute: The role of high-quality ingredients in gluten-free products
Numerous gluten-free grains and pseudocereals such as corn, rice, millet, buckwheat, quinoa, amaranth, and lentils form the basis of high-quality gluten-free products. They not only provide valuable nutrients, but also flavor diversity and functional properties that are crucial for the production of high-quality gluten-free foods.
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- World Health Organization: WHO. (2023). Food additives.
- U.S. Food & Drug Administration: FDA. (2025). Substances Added to Food (formerly EAFUS).
- U.S. Food & Drug Administration: FDA. (2025). SCOGS (Select Committee on GRAS Substances).
- Nascimento AB, Fiates GMR et al. Availability, cost and nutritional composition of gluten-free products. Br Food J 2014; 116(12):1842-1852
- Stantiall SE, Serventi L. Nutritional and sensory challenges of gluten-free bakery products: a review. International J Food Sci & Nutr 2017; 28:1-10