Useful information about gluten-free foods

What is gluten – and where does it come from?

To understand exactly what ‘gluten-free’ means, we should first take a closer look at gluten itself. Gluten is also known as gluten protein and is what is known as a storage protein. It occurs naturally in many types of cereal, including wheat, spelt, barley and rye. When it comes to foods made from these grains, bread and baked goods in particular often contain gluten – and benefit from it as a binding agent. It ensures a light, fluffy texture whilst also improving the product’s stability.

Why do we need gluten-free food?

The benefits of gluten listed above raise the question of why gluten-free foods exist at all. Once again, the answer lies in the issue of food intolerances. This is because the condition ranges in severity from a mild gluten intolerance, which is accompanied by digestive problems, through to an allergy and, ultimately, the autoimmune disease coeliac disease. In the case of coeliac disease, the consumption of gluten leads to inflammation in the gut, which is particularly severe due to a malfunction of the gut. People affected should therefore follow a strictly gluten-free diet.

Even though there is no conclusive evidence, foods containing gluten or wheat are frequently cited as a possible cause of certain common health problems – such as digestive problems, being overweight or general fatigue. The fact is, however, that the human body does not necessarily need gluten. That said, it is found in various foods, which in turn offer other beneficial nutrients, such as fibre, which helps you feel full.

Which processed foods contain gluten?

As many cereals – ranging from wheat, through emmer and einkorn, to barley and semolina – contain gluten, it is also present in processed foods. For example, the following:

• Breadcrumb coating and batter: Whether used on vegetables, cheese or meat, the resulting crusts or floured surfaces mean that these foods contain gluten.

• Fish, meat and meat substitutes: Whilst meat substitutes are often grain-based, processed meat and fish products frequently contain gluten due to their individual recipes.

• Muesli: Here, too, it is important to check the exact ingredients, but muesli usually contains gluten.

• Sweets: waffles, biscuits and chocolate are all affected.

• Drinks: For example, people with coeliac disease should avoid standard commercial beer and wheat tea.

On the other hand, there are foods that are gluten-free. These include oats, quinoa, Soya, hemp, potatoes, nuts, Lupins and many more.

How can gluten-free foods be produced?

Recent studies suggest that around one per cent of Germans are affected by coeliac disease – with the actual figure likely to be even higher. There is therefore a clear demand for gluten-free food.

There are various ways in which gluten-free foods can be produced:

• Naturally gluten-free products & the use of alternative flours and the like: The simplest way is to use foods that are naturally gluten-free when cooking. Depending on the recipe and what you’re aiming for, you may be able to find a similar gluten-free grain. In many cases, plain flour can be replaced with potato flour, Pulses or substitute with locust bean gum. Beer can also be brewed using gluten-free grains.

• Procedure for removing gluten: Eating gluten-free foods is the safer and simpler option. However, in some products, such as wheat starch, the gluten can also be removed. This is done by centrifuging a mixture of wheat flour and water. As the mixture is broken down into its individual components, the gluten can be washed out due to its water solubility. Repeating the process several times increases the degree of purity.

• Next steps: Processes such as soaking, sprouting or fermentation can reduce the gluten content. However, there is always a risk, particularly in the case of severe allergies.

In general, gluten is Allergen Subject to labelling requirements. A food product may only be labelled as ‘gluten-free’ if it contains less than 20 milligrams of gluten per kilogram.

Challenges in the production of gluten-free food

Producers of gluten-free foods face a number of challenges:

• Texture: The beneficial properties of gluten must first be replicated. This requires not only specific foods – some of which have to travel long distances – but also an appropriate approach.

• Complex procedures: The processes used to reduce gluten in food can be very labour-intensive, which entails higher costs and longer production times.

• Costs: Importing and processing can be significantly more expensive than with regional alternatives containing gluten. Whilst these costs can be passed on to the consumer, the consumer must also be prepared to pay the price for gluten-free options, which are usually more expensive.

• Nutritional values: Avoiding ingredients containing gluten often results in a loss of nutritional value. In some cases, it makes sense to add these nutrients at a later stage.

• Cross-contamination: As the physical symptoms of gluten intolerance can sometimes be severe, it is all the more important to strictly avoid cross-contamination. However unlikely it may be, the warning ‘May contain traces of gluten’ serves to alert consumers with gluten intolerance.

With or without gluten – Ehlert is here to help!

If you’re venturing into the production of gluten-free foods, we’re here to support you just as we do with traditional production methods. For example, with additives and processing aids that enable you to enhance your products in specific ways.

Thanks to our many years of expertise, we know from experience that requirements and dietary habits are constantly changing. With our comprehensive range, you can take trends and allergies into account during production and ensure you are fully equipped for your food manufacturing operations.