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Manufacturers should use pulse flours to fill nutrient gaps in gluten-free products, says dietician

5 commentsBy Elaine Watson , 02-Mar-2012
Last updated on 05-Mar-2012 at 18:29 GMT

Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.

A registered dietitian, Shelley Case sits on the medical advisory board of the Celiac Disease Foundation and Gluten Intolerance Group in the US and the professional advisory board of the Canadian Celiac Association.

Speaking at a webinar hosted by pulse industry body Pulse Canada, she said most people on gluten free diets were not getting enough fiber and also missed out on vitamins and minerals added to wheat flour.

Gluten-free products are often low in fiber, iron and B vitamins

A key part of the problem was that many gluten-free products were made with white rice flour, tapioca flour, potato starch and cornstarch, she said.

The staples of gluten-free baking are white rice flour, tapioca starch, corn starch and potato starch – I’d say that 80-90% of gluten free products are still based on them.

“But they are low in fiber, protein, iron, B vitamins and other nutrients. Also, they are not usually enriched with vitamins and minerals like gluten-containing baked items, cereals, pastas and flours. Gluten-free products are also often higher in sugar, fat and calories.”

Adding pulses, which are rich in fiber, protein, vitamins and minerals, could address this nutrient gap and improve the texture and shelf-life of gluten free products, she said.

“I could not believe the quality, moisture, taste and texture of some gluten-free products made with pulse flours.”

Healthier granola bars, tortillas and pasta

Greener than some other sources of protein thanks to their ability to lock in nitrogen from the air, non-allergenic, non-GM and packed with fiber, protein, iron, vitamins and folate, pulses are also low in fat and gluten free.

But if Canada’s pulse industry wants to cash in, it has to work harder to educate manufacturers about how pulse flours, fibers, starches and proteins work in different food matrices and what might be a useful starting point when firms want to replace a percentage of, say, wheat flour with lentil flour in a given application, says Pulse Canada.

For example, recent research at the University of Manitoba had shown that replacing half of the oats in a granola bar with pre-cooked flaked lentils could double its fiber, protein, and iron content - and increase folate to 10% of the daily value in a 30g serving - without any loss of sensory qualities, it said.

Meanwhile, replacing up to half of the wheat flour in tortillas with navy, black and pinto bean flour could boost iron and fiber along with shelf-life as pulse flours were better at retaining water and reducing surface cracking, it added.

Mintel: Gluten free market is booming

The US gluten-free market has grown 27% since 2009 and was worth more than $6bn in 2011, according to market researcher Mintel.

Mintel’s Global New Products Database (GNPD) found that product launches with a gluten-free claim nearly tripled in 2011 to roughly 1700 products as compared to 2007.

Celiac disease is an inherited autoimmune disorder that affects about one in 100 people. It is triggered by the consumption of gluten - a protein found in wheat, rye and barley grains.

When someone with celiac disease ingests gluten, the lining of the small intestinal tract is damaged and important nutrients such as iron, calcium, vitamin D and folate cannot be absorbed.

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5 comments (Comments are now closed)

Pulse flours

Many manufacturers currently use bean or pulse flours and those are nutritious products. However, I cannot eat any of those products because I am allergic to all beans and peas including pea fiber. I depend on alternative protein grain sources such as quinoa, amaranth, sorghum, etc. There is no one size fits all in gluten free and allergen free nutrition. We need diversity in products to meet the varied needs of the gluten free community.

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Posted by Linda Williams
26 April 2012 | 15h36

Gape on nutrients in gluten-free foods

My issue is with soy and tapioca starch. Everything is full of these two items. Soy is on the most common allergens list and growing exponentially world-wode and tapioca starch is a goittogen - do you wanna trade in your trummy ache for a goitre?

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Posted by Ann
09 March 2012 | 18h20

Bean Flour Taste

@ Lisa, We use A Michigan Navy Bean in our Mrs.Glee's Gluten Free Performance Flour and we pre-cook the Navy Bean to lower the "Gas" and in our drying process removes that "Bitter Taste" you mentioned. email me and I'll glady ship you a sample No Charge dale@barlowsauce.com

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Posted by Dale JB Barlow
07 March 2012 | 19h17

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