Pain sans gluten

Gluten-free bread

Advantages

Nutrition :

  • Improves Nutri-Score from C to B by 30%.
  • Increases fiber & protein levels.
    • Source of fiber > 5%.
    • Rich in fiber > 18%.
  • Provides minerals: magnesium, calcium, phosphorus, iron.

Organoleptic :

  • Gives a golden color similar to that of traditional bread crumbs.
  • Brings cereal flavors.

In practice

Which flour to choose?

Blond for its cereal flavor and golden color: it will give a flavor reminiscent of traditional bread.

Amber or brown to bring originality of flavors and more marked colors .

At what percentage of incorporation?

We recommend incorporating it at a rate of 20 to 30% of the flour weight and using it in a mixture with gluten-free flours. For example here: rice flour and corn starch

What changes should be taken into account?

Adding chia seeds and guar gum to make it soft and airy.

Since brewer's spent grain flour is rich in fiber, it requires increased hydration of breads.

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The ingredients used

  • Blond Brewers' Spent Grain Flour

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    Blond Brewers' Spent Grain Flour

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  • Amber Brewers' Spent Grain Flour

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    Amber Brewers' Spent Grain Flour

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  • Farine de Drêche de Brasserie Brune

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    Farine de Drêche de Brasserie Brune

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Our other applications

  • Madeleines

    Madeleines

    Advantages Nutrition : Increases fiber and protein content: Allows a “source of fiber” claim from 18% incorporation (on the weight of flour). Decrease in sugar content: Amber spent grain flour...

    Madeleines

    Advantages Nutrition : Increases fiber and protein content: Allows a “source of fiber” claim from 18% incorporation (on the weight of flour). Decrease in sugar content: Amber spent grain flour...
  • Cookies

    Cookies

    Advantages Nutrition : Increased fiber and protein content. High fibre claim from 25%. Reduction of caloric load. Organoleptic: Brown flour gives a nice chocolate color to the cookies and amplifies...

    Cookies

    Advantages Nutrition : Increased fiber and protein content. High fibre claim from 25%. Reduction of caloric load. Organoleptic: Brown flour gives a nice chocolate color to the cookies and amplifies...
  • Muffins au chocolat

    Chocolate muffins

    Advantages Nutrition : Increases the fiber and protein content of muffins: Source of fiber from approximately 25% spent grain flour. Provides minerals: phosphorus, calcium, magnesium, iron and zinc. Helps improve...

    Chocolate muffins

    Advantages Nutrition : Increases the fiber and protein content of muffins: Source of fiber from approximately 25% spent grain flour. Provides minerals: phosphorus, calcium, magnesium, iron and zinc. Helps improve...


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