Gluten-Free Ingredient FAQs: Everything You Need to Know
Frequently Asked Questions About Gluten-Free Ingredients
Find answers to the most common gluten-free ingredient questions. Learn about gluten-free flours, oats, cross-contamination and safe food manufacturing practices
What is the best gluten-free flour for baking?
The best gluten-free flour for baking depends on the recipe. Almond flour and coconut flour are great for low-carb baking, while brown rice flour and sorghum flour provide a neutral taste and structure. For bread-making, a blend with guar gum, xanthan or psyllium husk is often used to mimic gluten's elasticity.
✔ Best for: Cakes, bread, cookies, and general baking
✔ Recommended flour blends: Gluten-free all-purpose flour with binders
🔗 Related products: Gluten-Free Flours Collection | Almond Flour
How do you prevent gluten cross-contamination in food manufacturing?
To prevent gluten cross-contamination, manufacturers must follow strict HACCP protocols, use dedicated gluten-free production lines, and conduct regular allergen testing. Packaging and storage should also be segregated to ensure compliance with coeliac-safe standards.
✔ Essential steps: Dedicated gluten-free facility, third-party testing
✔ Tested gluten-free ingredients: Bulk flours, starches, seeds, superfoods
🔗 Related pages: Our Gluten-Free Certification Process | HACCP-Certified Ingredients
What is the difference between gluten-free and grain-free?
Gluten-free foods do not contain wheat, barley, rye, or any gluten proteins, while grain-free foods exclude all grains (including gluten-free grains like rice and quinoa). Grain-free diets are often used for paleo or keto eating styles, while gluten-free is necessary for coeliac disease and gluten intolerance.
✔ Gluten-free includes: Rice, buckwheat, quinoa
✔ Grain-free excludes: All grains, including gluten-free ones
🔗 Related blogs: Gluten-Free vs. Grain-Free Diets: What’s the Difference? | Shop Grain-Free Ingredients
What’s the best plant-based protein for baking and food production?
Plant-based proteins like pea protein, rice protein, and hemp protein are commonly used in baking and food manufacturing. Pea protein is the most neutral-flavoured and is often used in protein bars and gluten-free baking.
✔ Best for: Vegan, gluten-free protein supplements and baking
✔ Popular choices: Pea protein, brown rice protein, hemp protein
🔗 Related collections: Shop Plant-Based Proteins | Pea Protein