As a highly digestible and technically versatile ingredient, rice offers an excellent foundation for developing gluten-free bakery products. Its neutral taste, light colour, and well-balanced functional properties make it particularly suitable for creating fibre-enriched bread with improved texture and structural stability. When combined with BENEO’s portfolio of functional ingredients, rice-based formulations can achieve enhanced crunchiness, a pleasant bite, and better overall nutritional value.
In gluten-free dough systems, rice ingredients contribute to consistent processing performance and help compensate for the absence of gluten by supporting volume, crumb structure, and moisture retention. At the same time, BENEO’s functional fibres and plant-based ingredients allow manufacturers to increase fibre content, reduce sugars, or tailor the nutritional profile to meet specific market needs, from better-for-you bakery to free-from product ranges.
By integrating BENEO’s scientifically validated ingredients, manufacturers can expand their gluten-free portfolio with products that deliver both functionality and consumer-relevant nutrition. This supports the creation of fibre-enriched breads that align with current wellbeing trends, offer sensory appeal, and meet rising expectations for high-quality gluten-free solutions in the bakery segment.
