Gluten-free baked products, particularly
gluten-free bread products, which exhibit properties comparable those made with
wheat flour. Compositions and methods for preparation of
gluten-free baked products. A conditioned
protein or
protein composite which functions to replace
gluten in gluten-free flour. The conditioned
protein comprises one more non-wheat cereal storage proteins, particularly prolamins, optionally, but preferably in combination with one or more co-proteins which function to facilitate formation and stabilize formation of a
protein network, e.g., β-sheet network, that facilitates retention of CO2 for leavening. More specifically, protein composites of zein and or other non-wheat prolamins with co-proteins including
casein,
elastin or mixtures thereof conditioned at temperatures above the
glass transition temperature of the protein mixture provide improved ingredients for preparation of gluten-free breads and other baked products.
Sorghum or maize
mutant flours with prolamins available for viscoelastic
protein formation may also be used.