“Free from” is a major trend and many consumers want to cut things like gluten from their diets. But gluten is the most important protein group in baked goods and it comprises about 80% of the total protein in flour. When flour containing gluten is mixed with water the protein hydrates, forming a continuous network of fibers. This provides the dough with the strength and elasticity it needs to withstand cooking. That sounds like a lot of responsibility.

So, what happens when you stop using those gluten-laden flours? You get dense, flat, and unappealing baked goods. That’s where we come in.

KELTROL^® Advanced Performance Xanthan Gum brings back these key missing properties in gluten-free products. So, put some fluff and structure back in your dough and consumers can enjoy gluten-free baked goods without sacrificing pleasure.