Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Scott Adams
    Scott Adams

    Getting the Gluten Out of Batters and Breadings: A Revolution in Food Innovation

    Reviewed and edited by a celiac disease expert.

    The innovations in gluten-free breadings and batters offer a critical solution for celiac patients who previously had to miss out on enjoying crispy, breaded foods like fried chicken or fish.

    Celiac.com 10/25/2024 - In 1963, agricultural scientist Robert Baker at Cornell University revolutionized the food industry by inventing chicken nuggets. Baker’s goal was to use the often discarded parts of chickens by grinding them into bite-sized pieces and coating them with a breading that could survive freezing and industrial frying. His innovation paved the way for a new era of crispy, breaded proteins in the food industry. However, for those with gluten-related disorders like celiac disease or gluten intolerance, enjoying these crispy creations has historically been off-limits due to the reliance on wheat flour breadcrumbs, which contain gluten.

    The Challenge of Gluten-Free Breadings and Batters

    For the approximately 8.5% of the global population affected by gluten-related disorders, the inclusion of wheat in breaded foods poses a significant dietary challenge. But advancements in food science are changing that. Companies like US Foods, based in Rosemont, Illinois, are offering alternatives that allow those with gluten sensitivities to enjoy breaded and battered foods without risking their health. US Foods, for example, uses a blend of rice and yellow corn flour, seasoned with herbs and spices, to create gluten-free breaded chicken. They’ve also developed more innovative coatings made from ingredients like amaranth, quinoa, and chia seeds, proving that gluten-free breadings can be just as delicious and crispy as their gluten-filled counterparts.

    Adding Value to Meat with Gluten-Free Breadings

    Celiac.com Sponsor (A12):
    Breadings and batters not only add flavor and texture to meat and poultry products but also help increase product yield and retain moisture during cooking. Conor Sullivan, Senior Technical Services Specialist for Convenience Foods at Cargill, highlights that breadings act as a barrier to moisture loss, making the final product juicier. Additionally, breadings and batters allow for flavor innovation, with added seasonings and spices catering to various flavor profiles, including spicy or ethnically inspired dishes.

    Amr Shaheed, Technical Services and Application Development Manager at Innophos, adds that breadings can extend the shelf life of products by protecting them from oxidation and contaminants. This increases their value, particularly for ready-to-cook options that offer consumers both convenience and quality. Importantly, gluten is not an essential component in these coatings, even though wheat flour is often the go-to for its ease of use and low cost.

    Common Gluten-Free Alternatives for Breadings and Batters

    Although wheat flour is traditionally used in breadings and batters, its role can be effectively replaced by various gluten-free alternatives. Common options include almond flour, chickpea flour, cornmeal, cornstarch, rice flour, and potato starch. These alternatives can be blended to achieve the desired texture and functionality in gluten-free coatings. However, switching from wheat-based formulations to gluten-free versions does come with its challenges.

    Formulators must carefully monitor the viscosity of gluten-free batters, as this affects major factors like pickup, cook time, and texture. Differences in color, blistering, and yield may also arise when substituting gluten-free flours. Additional ingredients such as cornstarch or xanthan gum are often used to improve viscosity, binding, and crispiness. Adjusting water levels in the recipe may also be necessary to achieve a product comparable to its gluten-containing counterpart.

    Overcoming Challenges in Gluten-Free Formulations

    Working with gluten-free breadings and batters presents several challenges, including achieving a cohesive texture, managing moisture levels, and ensuring proper adhesion. Shaheed suggests using phosphate in the batter or breading recipe to improve texture and moisture retention. Additionally, ensuring the protein’s surface is dry before applying the coating is essential for proper adhesion.

    Sullivan emphasizes the importance of using a pre-dust coating, which helps with adhesion and serves as a barrier to moisture loss. Pre-dust coatings are typically made from starches or flours and can also include flavors and seasonings to enhance the overall taste of the final product. These coatings ensure that the gluten-free batter and breading stick well to the protein, resulting in a product that is both flavorful and juicy.

    To extend shelf life and prevent mold, food manufacturers often add antioxidants and antimicrobial agents to gluten-free coatings. These additions help ensure the final product remains fresh and safe for consumption, even after extended storage.

    Next-Generation Gluten-Free Breadings and Batters

    As consumer preferences evolve, there is a growing demand for gluten-free breadings that not only avoid gluten but also cater to health-conscious individuals. Some brands are experimenting with high-protein, low-carb ingredient systems that appeal to those avoiding carbohydrates. While these formulations may be more expensive, they command a premium price at retail or on restaurant menus.

    One of the most exciting trends in gluten-free breadings and batters is the use of ancient grains. These grains, which have remained largely unchanged for thousands of years, offer a nutrient-dense alternative to modern wheat. Grains like amaranth, quinoa, and teff are rich in essential nutrients and provide a range of flavors and textures. They can be used as flour in breadings or as whole grain inclusions to add visual appeal and crunch.

    For example, teff, a staple in Ethiopian cuisine, has a mild, nutty flavor and is packed with iron, calcium, and magnesium. Quinoa, another popular ancient grain, comes in various colors and is a good source of fiber and folate. Buckwheat, despite its name, is entirely gluten-free and offers a nutty, slightly bitter flavor.

    Innovating with Vegetable Flours and Edible Glitter

    Vegetable flours, particularly cauliflower flour, are also making their way into gluten-free breadings and batters. These flours offer a better-for-you positioning that appeals to health-conscious consumers. Additionally, edible glitter and extrudates are being used to add visual interest to gluten-free products, providing color and texture without compromising on flavor.

    Extrudates made from corn, rice, or potato flours are commonly used to create unique appearances and crunch in gluten-free coatings. Companies like Crespel & Deiters are leading the way in this area, offering starches that ensure optimal adhesion and crispness in gluten-free coatings.

    A Bright Future for Gluten-Free Breadings and Batters for Celiac Disease Sufferers

    As food science continues to advance, the future of gluten-free breadings and batters looks promising, particularly for individuals with celiac disease and gluten sensitivities. For those with celiac disease, consuming gluten isn't just a dietary choice but a serious health necessity. Even small amounts of gluten can cause severe digestive distress and long-term damage to the intestines, leading to malnutrition and other health complications.

    The innovations in gluten-free breadings and batters offer a critical solution for celiac patients who previously had to miss out on enjoying crispy, breaded foods like fried chicken or fish. The development of gluten-free coatings using ingredients like ancient grains, vegetable flours, and natural starches now makes it possible for those with celiac disease to enjoy their favorite comfort foods without fear of contamination. These advancements also ensure that gluten-free breaded foods are not only safe but just as flavorful, crispy, and appealing as their gluten-containing counterparts.

    As brands continue to innovate, the expanding array of gluten-free options will improve the quality of life for individuals with celiac disease, allowing them to partake in the evolving world of food with confidence and enjoyment.

    Read more at: foodbusinessnews.net


    User Feedback

    Recommended Comments

    Outlier Babe

    I am always dismayed when I read of yet more "gluten-free" products being released or developed with no thought to the following:

    There is, most likely, a significant subset of celiacs (and non-celiac gluten-sensitive individuals) who react to corn prolamins in a similar manner as to gluten.  

    Two samples of celiac + corn studies are listed below;* there are others.  The percentage of subjects who appeared to react to corn prolamins in each study was not minor.  Celiacs and their physicians are currently under-aware of this potential corn sensitivity.

    Corn-based materials are in development as "eco-friendly" plastics substitutes for disposable fast-food tableware and takeout containers, and grocery-store produce wraps.  The US does not currently require corn to be listed among ingredients.

    *POSSIBLE CELIAC REACTIONS TO CORN

    Maize prolamins resistant to peptic-tryptic digestion maintain immune-recognition by IgA from some celiac disease patients
    https://pubmed.ncbi.nlm.nih.gov/22298027/

    Gut mucosal granulocyte activation precedes nitric oxide production: studies in coeliac patients challenged with gluten and corn
    https://gut.bmj.com/content/54/6/769.full

    Link to comment
    Share on other sites
    trents

    I understand your frustration but there is also a significant subset of celiacs that cross react to oats and soy. You just can't eliminate all possible cross reactive ingredients.

    Link to comment
    Share on other sites
    Scott Adams

    Clearly a big factor for industry to replace wheat in this manner is cost, and if you exclude corn then costs begin to shoot up. The more mainstream grains you eliminate, the higher the cost.

    Link to comment
    Share on other sites


    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Gluten-free Fish and Chips
    Celiac.com 05/27/2017 - The folks in Norwich, England know a thing or two about fish and chips. So does Lucy's Chips, which has operated a popular stall on Norwich market for the last 40 years.
    So, many people were likely surprised to see Lucy's suddenly double in size. And likely even more were surprised to see Lucy's offer a gluten-free version of their popular fish and chips, each prepared in separate areas.
    But Lucy's Chips stall is now under new management, which has driven both the expansion, and the introduction of a new menu to to broaden the appeal of their already popular staples.
    Lucy's had already begun frying its chips in vegetable oil to appeal to vegetarians, and their new menu now boasts a range gluten-free items, including gluten-free versions of unusual products...


    Connie Sarros
    Flour Power!
    Celiac.com 01/11/2020 - Life used to be so much simpler. Fifteen years ago, when a celiac used an “alternative flour mixture”, it meant sifting together white rice flour, potato starch, and tapioca flour. The kitchen got dusted with flour as you sifted the blend together, but you never had more than three different kinds of flour to store. Today, the alternative flour choices are almost endless… and confusing. 
    There is no one alternative flour that can duplicate the properties found in wheat flour.  That’s why it’s necessary to combine different flours together. Each one has its own unique properties. When you better understand what each flour contributes to a mix, it makes it easier to decide which flours to use.
    Just to confuse things a bit more, different flour mixtur...


    Jefferson Adams
    Ode to Gluten-Free Fish and Chips
    Celiac.com 02/25/2020 - Here are our some of America's top locations we've found for gluten-free fish and chips, along with top recipes for making gluten-free fish and chips at home. We've also included a few in the UK. We're trying to expand the list as new information becomes available, so if you know of any great places we missed, please give a shout out in our comments section, and we'll update the list as we get more information.
    As usual, be sure to check with your server to make sure that they use a dedicated fryer, and that their employees are trained to avoid any cross-contamination.
    Some Top U.S. Locations for Gluten-Free Fish and Chips
    CALIFORNIA
    Gluten Free Fish & Chips in Los Angeles
    Red Table
    16821 Algonquin St, Huntington Beach, ...


    Jefferson Adams
    Cubans Using Creative Local Ingredients to Craft Gluten-Free Flours
    Celiac.com 12/28/2023 - In the lush outskirts of Havana, a small family-run enterprise, Bacoretto, is sowing the seeds of change in response to Cuba's escalating food crisis. As the Caribbean island grapples with a significant decline in revenues exacerbated by the global pandemic, stringent US sanctions, and a tourism downturn, inventive solutions are emerging from local entrepreneurs like Gabriel Perez.
    The 38-year-old entrepreneur recently made a bold move, selling his home and business to establish Bacoretto on the outskirts of Havana. Fueled by a desire to combat the crisis, Perez and his team are crafting gluten-free flour from readily available local ingredients—banana, coconut, and yucca. This homegrown initiative is a testament to the resilience and ingenuity of the Cuban p...


  • Recent Activity

    1. - Kathleen JJ posted a topic in Traveling with Celiac Disease
      0

      Ski trip with Celiac son - preparation advice please

    2. - Wheatwacked replied to BoiseNic's topic in Dermatitis Herpetiformis
      10

      Skinesa

    3. - Wheatwacked replied to disneyfamilyfive's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test result insight

    4. - disneyfamilyfive replied to disneyfamilyfive's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test result insight

    5. - Scott Adams replied to disneyfamilyfive's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test result insight


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,342
    • Most Online (within 30 mins)
      7,748

    Kimrae
    Newest Member
    Kimrae
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Ems10
      7
    • Celiacsugh
    • BoiseNic
      10
    • Jtestani
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...