Research Breakthrough on Gluten-Free Bread

7 October 2004

Teagasc scientists have succeeded in dramatically improving the quality of gluten-free bread, a critical component of the diet of the growing number of coeliac sufferers.

Details of the research breakthrough were outlined at a seminar at the Teagasc National Food Centre attended by scientists and industry representatives.

Eimear Gallagher of the Teagasc National Food Centre, who made the research breakthrough, said that up to now many gluten-free breads were of poor quality and had the disadvantage of a short shelf-life. By using a combination of starch and hydrocolloids, she has succeeded in dramatically improving the quality of gluten-free breads.

“The number of coeliac sufferers and the number of people who are allergic to the ingredients in wheat flour is increasing. We have only touched the tip of the iceberg in identifying such people. Therefore, the need for quality bread to meet their dietary needs is of huge importance”, said Eimear Gallagher.

Sarah Burke of Trinity College Dublin told the seminar, which was organised by RELAY, the food research dissemination group, that two-thirds of Irish people do not get enough fibre in their diet.

“Simple measures such as substituting wholemeal bread for white bread especially during lunch for sandwiches can help combat this imbalance,” she said.

Further information about the workshop is available from Dr Breda Mulvihill, at RELAY on 00353 86 6053354, Email: bmulvihill@relay.teagasc.ie