Gluten-free

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

Product	Usage Level	Features
Ticaxan® Xanthan VI	0.05%-1.50%	Improves finished volume in gluten free breads
Ticaloid® GF 377	0.50-2.10% of the total formula weight	Produces a uniform crust while maintaining softness and cohesiveness in bread
Ticaloid® GF 313	0.25-0.50% of the flour weight	Achieves greater softness, cohesiveness and batter viscosity in sweet baked goods
For a stabilizer that best meets your needs, please contact our Gum Gurus® at (800) 899-3953 or chat with them using the buttons at the top of the page.

Call The Gum Guru (800) 899-3953

Gluten-free

Products