The unique functionality of wheat gluten contributes to the characteristic light and airy appearance, high volume, and soft crumb structure of breads and similar baked goods. Bread manufactured without gluten can result in a product that has a dry, firm texture that does not hold together from bite to bite. 

TIC Gums has developed gluten-free solutions for the bakery industry to combat texture and consistency issues faced when removing gluten. Download our white papers on gluten-free bread