creates a challenge in formulating for gluten-free products. there is no single 'protein replacement' solution for this. therefore, the replacement of gluten needs to be accomplished by multiple ingredients. usually, this is accomplished with a combination of a carbohydrate source like non-wheat flours...
and vitessencetm pulse proteins – improve the nutrition profile of your gluten-free products with our sustainable pulse flours and proteins hi-maize® resistant starch and versafibetm dietary fibers – boost the fiber content of your gluten-free bakery and snack products with our innovative fibers pentech...