Scientists crack the code for tastier, healthier gluten-free bread

A research team led by Professor Vanessa Dias Capriles at UNIFESP has made progress in improving gluten-free bread. Their work focuses on boosting nutritional value while keeping taste and texture appealing. The findings could help millions who rely on gluten-free diets due to intolerance or allergies.

Gluten, a protein found in wheat, rye, and barley, gives bread its elasticity and long shelf life. But for those with celiac disease, wheat allergies, or gluten sensitivity, avoiding it is essential. Many gluten-free products, however, fall short in nutrition and taste, leaving consumers dissatisfied.

Capriles' team tested 12 different gluten-free flours, including rice, maize, sorghum, and quinoa. The most promising blends for industrial use were rice-sorghum (1:1), maize-amaranth (3:1), and sorghum-millet (2:1). These combinations matched the acceptability of traditional wheat bread.

To further enhance quality, the researchers added psyllium husks for fibre and chickpea flour for protein. The result was a bread with 17% psyllium, a low glycemic response, and good shelf stability—remaining fresh for seven days at room temperature. Over 15 optimised formulations were developed, each balancing nutrition, texture, and consumer appeal.

The project, supported by FAPESP, aims to bridge the gap between health needs and market demand. Capriles now seeks industry partners to bring these innovations to production.

The research offers practical solutions for better gluten-free bread. With improved nutrition and longer freshness, these formulations could soon reach store shelves. The next step involves scaling up production through partnerships with food manufacturers.