Gluten free is no longer considered a niche market due to rising consumer interest. Traditionally, the main category drivers have been consumers who have celiac disease and those who may be gluten intolerant; however, consumers pursuing a health and wellness lifestyle and a belief that gluten-free products are healthier are causing a shift within the marketplace.
According to the International Food Information Council Foundation’s 2018 Food and Health Survey, one-third of consumers not only indicated they were following a specific eating pattern but gluten-free was listed as one of the top three eating patterns. In fact, gluten-free was ranked ahead of other popular eating patterns such as vegetarian, vegan and high protein.1 Manufacturers interested in capitalizing on this opportunity with the creation of, for example, gluten-free cookies, will need to build their knowledge of and experience working with new ingredients and unique systems.
Challenges with Creating Gluten-Free Cookie
Baking cookies can be challenge. Even when cookies contain wheat flour (ie. gluten) there is always the potential risk of the cookies turning out dry and crumbly. It is gluten, the protein found in wheat flour that maintains the leavened structure. Yet, it is still possible to create delicious tasting, moist, gluten-free cookies even when wheat flour is not present.
Manufacturers interested in creating gluten-free products have typically focused on using single source items such as dairy, soy, egg, pea or rice protein. Although, these items provide the added benefit of higher protein content when compared to wheat flour, dairy, soy and egg are also considered allergens. Often single source pea and brown rice proteins on their own are not as functional as well. Functionality refers to the fact that these ingredients do not absorb water in the same way as traditional wheat flour. As a result, it may be necessary to add starches such as tapioca, corn, potato and rice or gums such as xanthan or guar, gums typically be used in the creation of cookies. Using these items also creates the added risk of increased complexity and time during the product development stage, increased risk of error occurring during production process and a less than perceived clean label by consumers.
Profi Bake-The Ideal Ingredient Option
One ingredient ideally suited for helping manufacturers create gluten-free bakery items including cookies is award-winning Profi Bake. Profi Bake is a complete, high-protein plant-based composite that has been especially designed to manage water in baked goods. Its light coloured soft powder form enables it to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. With a PDCAAS level of 0.97 +/- 0.08, PER score 2.4 +/- 0.2, Profi Bake will, depending upon the final formulation, enable manufacturers to make fiber and protein claims as well. Profi Bake does not contain any soy, egg or dairy and in fact none of the top eight most popular allergens. Profi Bake is also Non-GMO Project verified, Kosher and Halal certified providing the quality assurance today’s health-conscious consumers are looking for.
The perfect gluten-free cookie recipe
Click here to access our test kitchen approved, delicious tasting Profi gluten-free ginger molasses cookie.
Interested in bringing your gluten-free product to market faster? Contact your Dealers Sales Consultant or call us at 905 458 7766 or firstname.lastname@example.org for information, samples, recipes or assistance in creating gluten-free product concepts. In addition to Profi Bake, Dealers Ingredients has a wide selection of ingredients that are suitable for use in the creation of gluten-free products including Butter Buds functional flavour ingredients, Hydrosol stabilizers and texturizers, award-winning Profi Pro and Natralein pea and brown rice proteins. Natralien pea and brown rice proteins are screened to ensure delivery of the best mouthfeel and suspension properties of single source protein powders. Dealers Ingredients is the exclusive Canadian distributor of Butter Buds and Hydrosol as well as the manufacturer of Profi and Natralein branded ingredients.