New Bean Starch May Make Gluten-Free Bread Tastier

While it's only gotten somewhat easier to find gluten-free foods these days, those with Celiac Disease, or who avoid gluten for other reasons, may soon have good reason to be pleased.

Bean starch is on the way.

Okay, so bean starch may not sound like something to be ecstatic about, but if you've ever had a slice of gluten-free bread that tasted dry and crumbly, you'll understand more of why bean starch could be a big deal.

Gluten-free breads and pastries have been made in recent years with flours that can stand-in for wheat, including rice flour, soy flour, almond flour and potato flour. However, due to the chemical processes that gluten provides, gluten-free breads don't have the same taste as good ol' fashioned wheat breads.

As it says in the article by Food Navigator, gluten-free bread tends to exhibit poor crumb and crust characteristics as well as poor mouth feel and flavor.

In other words, it doesn't taste as good.

But with the addition of bean starch gluten-free, breads retain moisture levels that compare favorably with traditional breads.

Bean starch is already used to make asian-style noodles, and even a jelly. But for food manufacturers and distributors interested in a gluten-free line of products, including bean starch could be a smart way to boost quality while tapping into the billion dollar business of providing foods to those who don't or can't consumer gluten.