The polyphenol content of quinoa and buckwheat flours may enhance the
nutritional profile of gluten-free formulations, and may be a better option than
amaranth, says a new study.
The findings could lead to enhanced products for the blossoming gluten-free food
market, worth almost $1.6bn last year, according to Packaged Facts, and
experiencing a compound annual growth rate of 28 per cent over four years.
Sufferers of coeliac disease have to avoid all gluten in their diet, but
diagnosis is not the only factor. Other sectors of the population, such as those
who have self-diagnosed wheat or gluten intolerance or who believe gluten-free
to be a healthier way of eating, are also strong drivers.
But against this backdrop of popularity, there have been concerns that some
gluten-free products on the market made with rice, corn and potato flour and
xanthan or guar gum to improve texture have sub-optimal levels of essential
nutrients.
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