Make the best of gluten-free

Consumers are demanding more gluten-free bakery products, and for bakery manufacturers it is a big a challenge to find an alternative to wheat flour providing an optimal structure and quality of the final bakery product. However, by using Nutrilac® in your gluten free baking, you can obtain a cake and bread structure similar to traditional wheat based products.
Due to the functional properties of Nutrilac® simulating the effect of wheat gluten, it enables you to produce gluten free products at traditional bread and cake lines.

Nutrilac ® gluten free solutions can be used in several applications such as sweet short pastry, brownie, pizza and white bread.


  • Dough stability
  • Dough handling
  • Texture and bite
  • Taste
  • Crumb Structure

Download material about gluten-free solutions

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