Gluten-free bread breakthrough

Teagasc scientists have succeeded in dramatically improving the quality of gluten-free bread, a critical component of the diet of coeliac sufferers.

Eimear Gallagher of the Teagasc National Food Centre told a seminar that at the centre that up to now many gluten-free breads were of poor quality and had a short shelf-life. By using a combination of starch and hydrocolloids, she has succeeded in dramatically improving the quality of gluten-free breads.

“The number of coeliac sufferers and people who are allergic to the ingredients in wheat flour is increasing. The need for quality bread to meet their dietary needs is of huge importance,” she said.