Formulators have many challenges, but creating or optimizing gluten-free (GF) products can be one of their toughest assignments. Understanding the alternative, non-gluten ingredients is the best place to begin. Common obstacles to a gluten-free formulation often include dry mouthfeel, graininess and a short shelflife. Significant improvements can be achieved by selecting a combination of grains (each providing a slightly different functionality), rice-based emulsifiers and dough conditioners, to improve texture, moisture and shelflife. Gums and starches often play an important role in texture and mouthfeel, also.
The next issue will be determining the type of production facilities (gluten-free dedicated, cleaned or co-packed). The key concern is avoiding cross-contamination of GF products with gluten. Unfortunately, minor ingredients sometimes feature a percentage of wheat-/gluten-containing grains. This makes producing a GF, good-tasting, appetizing product with a nice texture that appeals to consumers--all at a reasonable price--all the more challenging. Interestingly, most gluten-free foods sell for at least twice the price of gluten-containing foods.