Gluten-Free Bread
The taste and texture of gluten free bakery products are usually poor, as gluten is an essential protein to improve these properties. Gluten free products have often low nutritional value due to lower concentration of proteins, fibres and minerals. Valio Eila® powders and Valio Mineval™ offer a natural solution to improve gluten-free bakery products. These ingredients enhance taste, texture, and nutritional value without additives. Mineval™ supports moisture retention and shelf life, while Eila® powders boost flavour and browning. Ideal for gluten-free breads and pastries that deliver indulgence, softness, and clean-label appeal.
Key features:
- Rich, natural flavour without added flavourings
- Softer and more stable structure
- Extended freshness through improved water binding
- Increased protein, reduced carbohydrate content
- Natural milk-based ingredients, additive-free
- Enhanced golden-brown colour in gluten-free products
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Interested in further information?
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Mari Grewall
Bakery and pastry
Consumer demand for clean label and natural ingredients is on the rise. By using authentic ingredients, you can produce bakery products that are not only of superior quality but also healthier and more sustainable.