Gluten Free Blend

A gluten-free blend is a mixture of gluten-free flours, starches, and sometimes gums or other ingredients. It is designed to mimic the texture and baking properties of traditional wheat flour for people with celiac disease or gluten sensitivity. The specific ingredients can vary widely by manufacturer.

Manufacturers use gluten-free blends as a substitute for wheat flour in a variety of baked goods and other food products. They help provide structure, texture, and binding in items like cookies, cakes, breads, and pasta. The goal is to achieve a desirable mouthfeel and taste without the gluten protein.

Gluten-free blends are generally recognized as safe (GRAS) by the FDA when used as intended. They are primarily used to avoid gluten, a protein found in wheat, barley, and rye, which can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity. While avoiding gluten is medically necessary for these individuals, there is no widespread scientific consensus that a gluten-free diet offers health benefits for the general population. Regulatory bodies like JECFA and EFSA have evaluated various individual ingredients that may be found in these blends.