“Healthy” and “free from” are two of the watchwords for baked goods and of all the “free from” claims, gluten-free is particularly relevant. Gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease, but also health-conscious people believe gluten to be fundamentally unhealthy and avoid it too. Jungbunzlauer xanthan gum can be used as the sole hydrocolloid in gluten-free recipes, but also shows outstanding performance in combination with other hydrocolloids.
Learn more about our solution for gluten-free bread in the article and recipe card below.
Learn more about our delicious and healthy bakery solutions.
Xanthan Gum in Bakery Please fill in all the information required (*)