As the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are still plenty of challenges and opportunities for bakers and R&D teams. When removing protein in the form of gluten in baking, it is mandatory to incorporate other sources of protein to replace that functionality. Plant-based proteins, natural fibers and gums are capable of forming strong gels, binding water, emulsifying and stabilizing foams. Common sources of gluten-free protein include egg solids, dairy/whey, soy, rice and pea protein. Learn more here: https://bakerpedia.com/tips-for-gluten-free-baking/ Gluten free product developmentSo what are helpful points for gluten free product development? In this episode of BAKED in Science, your host Mark Floerke covers this topic with Michael Childs, a long-time player in the gluten free baking world. With over 25 years in the food industry, Michael is now a Principal Development Scientist at Conagra Brands. Michael’s first taste of gluten-free baking was in the late 1990s, long before it was an established trend. He shares the product development journey as gluten-free baking progressed in quality, taste and nutrition. Moving on to best practices for gluten-free product development, Mark and Michael dive into topics such as: - Gluten-free formulation - How to approach doughs vs. sweet goods - Adding nutrition - Sourcing and testing ingredients - Gluten-free certification - Gluten free, keto and grain free trends - Finding inspiration for gluten free product developmentSometimes it’s helpful to take a step back and hear stories from the customers buying the products. Check out part 1 of our gluten-free podcast: https://bakerpedia.com/baked-in-science-ep55-gluten-free-pt-1-why-it-matters/