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Found 6 results

  1. After countless hours of R&D, Food For Life is pleased to release the first available gluten-free breads, which are made from sprouted grains such as quinoa, millet and chia. It has become clear that many of the gluten free breads on the market today, while being "gluten-free", are simply not addressing the overall health needs of consumers. You see, gluten free breads lack the main all love in bread. They lack the one component that gives bread that familiar soft chewy texture. And, that component is gluten. Without Gluten, manufacturers are forced to use alternative ingredients that mimic the elasticity that gluten provides. And, many of them are choosing to feature egg, milk and refined starches today. However, in their quest to achieve even greater elasticity in an effort to win out on the soft and chewy test, consumers are seeing an ever expanding list of gluten free breads made from ingredients which you wouldn't expect in "natural" breads, some of which are sadly devoid of many nutrients. Yes, the race to replace gluten is getting to the point where it really needed to be addressed for the benefit of the gluten intolerant consumer. And, that is really the inspiration behind Food For Life's Sprouted For Life™ Gluten-Free Breads. Finally, a completely gluten free bread line in (4) varieties specifically created with your health in mind. Not only are they gluten free, but they are also vegan, and are made from incredibly nutritious ingredients like, sprouted quinoa, sprouted millet and hydrated chia seeds. Sprouted to maximize nutrition and digestibility. Available soon in the frozen section. With just one bite, you'll know they're a food for life! For more info visit our site.
  2. For BFree Foods, it wasn't enough to create wraps, rolls, bagels and bread loaves that were simply wheat and gluten-free alternatives. Instead the innovative company set out to develop gluten-free breads that taste just as delicious as their conventional counterparts and still have exceptional nutrition. Not to mention ones that won't disintegrate, crack or crumble mid-meal. Since using real, whole ingredients is the best way to bake, BFree's products have an impressive list of high-quality, non-GMO ingredients. Whether it's deriving protein and fiber from whole peas, apples and potatoes or using a unique blend of buckwheat and corn flours to provide gluten-like pliability, BFree provides matchless taste and nutrition and stays intact. BFree products are not only high fiber and low fat, they're also calorie-responsible; BFree Multigrain Wraps, for example, are only 100 calories per wrap, the lowest calorie count in the category. A list of what is not included in BFree products is almost as impressive as what is. BFree products do not contain wheat, dairy, eggs, nuts or soy, making the entire BFree product line free from all major allergens—and completely vegan. Select BFree products are rolling out to shelves at Ralphs, Lucky's, Raley's and Save Mart throughout California. For more information visit our site.
  3. Celiac.com 10/05/2012 - Buckwheat flour significantly improves the nutrition and texture in gluten-free breads, according to a new study published in the journal Food Hydrocolloids. The study examines the role of buckwheat and hydroxypropyl methylcellulose (HPMC) in making gluten-free breads. The researchers point out that the food industry has cleared numerous formulation hurdles associated with removing gluten from dough, and created numerous new gluten-free products. However, they add, many gluten-free breads are still made with pure starches, "resulting in low technological and nutritional quality." The research team included M. Mariotti, M. Ambrogina Pagani and M. Lucisano. They are affiliated with the Department of Food Science and Technology and Microbiology (DiSTAM) at the University of Milan. In their study, they found that high levels of buckwheat flour improves both the texture and nutrition of gluten-free breads. Their findings showed that including up to 40% de-hulled buckwheat flour improved the leavening characteristics and overall quality of gluten-free breads. Because it is high in dietary fiber, the buckwheat flour increases dough viscosity, along with "the swelling and gelling properties of the buckwheat starch and the emulsion-forming and stabilizing properties of the globulin protein fraction,” the researchers wrote. The study also found that bread crumbs in gluten-free bread made with buckwheat flour and the food additive HPMC were softer than in gluten-free bread made without buckwheat flour. For their study, the research team evaluated ten bread formulas, 2 commercial, 8 experimental, with varying levels of buckwheat flours and HPMC. These formulas used both de-hulled and puffed buckwheat flour. The team based all experimental formulas on recipes from the two commercial samples. The formula that yielded the most favorable gluten-free bread included, 40% de-hulled buckwheat flour, 5% puffed buckwheat flour and 0.5% HPMC. Source: Journal of Food Hydrocolloids doi: 10.1016/j.foodhyd.2012.07.005
  4. Celiac.com 04/26/2013 - A team of researchers recently looked at the influence of grain size on the quality of gluten-free bread formulas. Specifically, the team looked at the influence of different maize flour types and their particle sizes on the quality of two types of gluten-free bread. The research team included E. de la Hera, M. Talegón, P. Caballero, M. Gómez. They are affiliated with the Food Technology Area of E.T.S. Ingenierías Agrarias at Valladolid University in Palencia, Spain. Maize is a grains that is safe for celiacs to eat. Along with rice, maize is the most cultivated grain in the world. However, while some gluten-free breads include maize in their recipes, there is very little study data on how maize flour impacts gluten-free bread quality. For their study, the team looked at the influence of different maize flour types and their particle sizes on the quality of two types of gluten-free bread; one made with 80% water in the formulation, and the other made with 110% water. They also analyzed the microstructure of the dough and its behavior during the fermentation. The team found that finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which produced higher specific bread volume, especially when the particle size was greater. Overall, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads were also softer and more resilient. This study shows that type of corn flour and mainly its particle size have a profound influence on the development of gluten-free bread dough during fermentation, and thus on the final volume and texture of the breads. The flours with coarser particle size are the best for making gluten-free maize-based breads. Still, the study notes that factors beyond flour particle size, such as the maize variety and milling process, influenced the viability of maize flour in gluten-free breads and suggest that these factors should be studied in greater depth. Source: J Sci Food Agric. 2013 Mar 15;93(4):924-32. doi: 10.1002/jsfa.5826.
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