Although gluten-free alternatives are readily available in the market, these products are often characterised by a crumbly, brittle texture, and are perceived as being of inferior quality compared to the wheat products they are intended to replace. In addition to quality defects, gluten-free foods are also characterised by an inferior nutritional quality. They have been reported to contain lower levels of essential nutrients such as B vitamins, iron and fibre, than are contained in wheat products. This is mainly due to the fact that gluten-free products are generally formulated with starches and refined flours, and are not usually fortified.
It [Teagasc] has focused on using the so-called 'pseudocereals' amaranth, quinoa and buckwheat to replace wheat in bread formulations. These cereals are gluten-free, and are also rich in nutrients; therefore, their incorporation in the gluten-free diet could not only add variety but also improve nutritional quality.
"Other characteristics of these [pseudocereal] seeds, such as their high protein, fibre and mineral content, as well as the presence of many bioactive components (compounds with beneficial effects on the body), make them attractive alternatives to traditional gluten-free ingredients (such as rice, potato and corn flours/starches) in the production of high quality, healthy gluten-free product,"...
- using even more of these nutritious grains and seeds; like Teff, Millet, Sorghum, Flax, Chia and such
- consider using some bean-flours perhaps
- experiment with including whey protein in their gluten-free baking to simulate the effects of Gluten (without Gluten)
- consider Cinnamon, Cocoa, and other spices as potential "flours" since they are high in fiber plus other beneficial attributes like antioxidants and such
- include things like pumpkin pulp and other squash and vegetable puree that can add moisture, fiber, and improve the overall consistency
- and other creative things we experienced Celiac sufferers have come up with in our recipes