Lesaffre is committed to assuring those with gluten intolerances or coeliac disease access to safe products that taste great, with a range of gluten- free bread mixes for bakers.
Enjoy high quality finished products with every bake:
Gluten-free bread has evolved beyond dense, bland loaves into sophisticated products that convincingly mimic conventional bread in taste, texture, and shelf life.
Include gelling agents (e.g. pectins), plant proteins, fibers, and sourdough-based starters to build structure, texture, and flavor .
Apply TDS sensory analysis to fine-tune texture over time—softness, moisture, chewability, etc.
Using natural sourdough or specific improvers enhances aroma and extends shelf life
By combining proper structure-building ingredients with sensory-driven formulation and technical baking support, professionals can deliver gluten-free loaves that delight both celiac consumers and wellness seekers alike.
A necessary staple for those with medical dietary requirements
Technical expertise ensures dough machinability—addressing stickiness, liquid consistency, and shaping issues
Natural sourdough and specific improvers help retain quality and moisture for hours after baking
Learn how our products can be customised to meet your unique baking needs.
