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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 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

Celiac.com 10/22/2024 - Gorton’s has been a trusted name in seafood since 1849, and after 175 years, they’re still delivering high-quality seafood to families across the nation. With roots in Gloucester, Massachusetts, Gorton’s is a brand synonymous with responsibly sourced fish and innovative products. Their Hook Line and Savor brand has recently launched one of their latest additions, the Gluten Free Everything Crusted Cod, which is a delicious option for seafood lovers, especially those following a gluten-free diet. Gorton's Hook Line and Savor brand emphasizes sustainability, inclusivity, and community. Committed to being ocean-friendly, they source seafood responsibly in partnership with the New England Aquarium and the Marine Stewardship Council. They prioritize being family-friendly and allergy-friendly, offering high-quality seafood free from common allergens like gluten, dairy, and nuts. Additionally, Hook Line and Savor supports food banks by donating 5% of profits from every box sold to SeaShare, ensuring nutritious seafood reaches those in need. This brand strives to make seafood accessible and enjoyable for everyone while caring for the planet. Gluten Free Everything Crusted Cod The Gluten Free Everything Crusted Cod is a fresh, exciting addition to Hook Line and Savor’s lineup. This product features wild-caught, responsibly sourced cod fillets, coated in a delightful gluten-free breading inspired by everything bagel seasonings. If you're familiar with the iconic flavors of an everything bagel—poppy seeds, garlic, and onion—imagine that delicious combination layered over tender, flaky cod. The gluten-free bread crumb coating is surprisingly authentic and rivals traditional breaded fish, making it an excellent option for the entire family—kids will love it too, and especially those who miss enjoying crispy, breaded seafood. What stood out to me the most when trying this product was the perfect balance between the crispy crust and the soft, moist cod inside. The fillets come in generous portions, and with a box weighing over a pound and a half (1 lb. 11.9 oz), you get plenty of value for your money. Each bite offers a satisfying crunch followed by the delicate, tender flavor of fresh-tasting cod. The everything seasoning adds a nice touch of complexity to the flavor profile without being overwhelming. Easy Preparation and Versatility One of the best things about Hook Line and Savor’s Gluten Free Everything Crusted Cod is how easy it is to prepare. The product comes with both air fryer and oven cooking instructions, and it takes only 20 to 30 minutes from freezer to plate. I found that using the air fryer resulted in an even crispier crust, but the oven method worked just as well for a hands-off approach. It’s a perfect meal option for busy nights when you want something delicious without a lot of fuss. The convenience doesn’t stop at preparation. This cod pairs beautifully with a wide range of sides, whether you’re in the mood for roasted vegetables, a light salad, or even a side of fries. I enjoyed mine with some roasted sweet potatoes and a simple coleslaw, and it was a hit with the whole family. A New Gluten-Free Favorite What makes this product even more special is that it is completely allergen-friendly—certified gluten-free by GFCO, as well as milk-free, egg-free, and non-GMO. For those of us with dietary restrictions, it’s always a relief to find a product that doesn’t sacrifice taste or texture. Hook Line and Savor’s has managed to create a gluten-free option that tastes just as good (if not better) than traditional breaded fish fillets. Beyond the taste, Hook Line and Savor also stands out for their commitment to community. They work closely with organizations like SeaShare, a non-profit that helps make high-quality seafood more available at food banks. It’s heartening to know that this company is not only making delicious products but also giving back to those in need. Final Thoughts All in all, Hook Line and Savor’s Gluten Free Everything Crusted Cod exceeded my expectations. The combination of crispy, flavorful breading and tender, flaky cod makes for a satisfying meal that doesn’t feel like a compromise in any way. Whether you follow a gluten-free diet or not, this product is a fantastic addition to any seafood lover’s freezer. Hook Line and Savor’s has once again proven that they can deliver high-quality, great-tasting seafood while keeping dietary needs in mind. If you’re looking for a gluten-free fish option that’s packed with flavor and easy to prepare, Hook Line and Savor’s Gluten Free Everything Crusted Cod should be at the top of your list. It’s a delicious, hassle-free meal that brings the taste of the sea to your table—perfectly seasoned and wonderfully satisfying. Gluten Free Everything Crusted Cod is currently available at all Sam's Club locations. Visit their site for more info.