Why Gluten-Free Needs Tara Gum
Removing gluten eliminates the protein network responsible for elasticity, moisture retention, and structure. Hydrocolloids like tara gum are called 'gluten substitutes' — improving gas retention, reducing stickiness, and providing structural support.
Performance
Tara gum increases dough elasticity, produces smoother texture, extends shelf life, and improves handling. Cakes are easily removed from molds and sliced without crumbling.
Proven Recipe
Gluten-free bread: starch 10kg, water 7L, salt 200g, milk powder 500g, ascorbic acid 2g, sunflower oil 0.5L, sugar 250g, tara gum 50g, egg 2L, yeast 400g. Usage: 0.10–0.75% for breads, 0.03–0.35% for general baked goods.
Clean Label
100% natural, non-GMO, vegan, organic-certifiable. Perfect for health-conscious gluten-free brands.