WO2025217151A1

WO2025217151A1 - Gluten free flour blend using buckwheat flour

Info

Publication number: WO2025217151A1
Application number: PCT/US2025/023633
Authority: WO
Inventors: Dongming Tang; Maneephan KEERATIURAI
Original assignee: Archer Daniels Midland Co
Current assignee: Archer Daniels Midland Co
Priority date: 2024-04-08
Filing date: 2025-04-08
Publication date: 2025-10-16
Anticipated expiration: 2026-10-08

Abstract

A gluten free flour blend comprises a combination of buckwheat flour, a pregelled flour, a starch, and a hydrocolloid, wherein the blend is allergen free and devoid or substantially devoid of synthetic additives.

Description

GLUTEN FREE FLOUR BLEND USING BUCKWHEAT FLOUR

FIELD OF THE INVENTION

This invention provides compositions of gluten free flour blend using buckwheat flour.

BACKGROUND OF THE INVENTION

Conventional gluten free breads and other baked foods typically have either egg or synthetic food additives (e.g., hydroxypropyl methylcellulose (HPMC), which is a synthetic modification of natural cellulose). Eggs, however, are considered to be an allergy-causing food for some individuals. Synthetic food additives may be deemed undesirable by consumers who want natural ingredients and more clean label food products.

There is a need for new allergen free and more natural food products, particularly in the baking industry.

BRIEF SUMMARY OF THE INVENTION

The present disclosure provides advantages over conventional products and methods. In an aspect, a gluten free flour blend comprises a combination of buckwheat flour, a pregelled flour, a starch, and a hydrocolloid, wherein the blend is allergen free and devoid or substantially devoid of synthetic additives.

In an aspect, a bread composition comprises water and the gluten free flour blend. In an aspect, the bread composition further comprises yeast. In an aspect, the bread composition may be used to make a yeast-based gluten free pan bread with a good volume (e.g., greater than 1300ml volume with 500-540 grams batter). In an aspect, the volume of the gluten free pan bread is at least 90% of the volume of a pan bread made in the same manner but with flour comprising gluten.

These and other aspects, embodiments, and associated advantages will become apparent from the following Detailed Description. BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1A and FIG. IB are photographs of gluten free baked breads made using gluten free flour blends in accordance with aspects of the disclosure.

FIG. 1C is a photograph of a prior art gluten-containing baked bread.

FIG. ID, FIG. IE, FIG. IF, FIG. 1G, and FIG. 1H are photographs of gluten free baked breads made using prior art gluten free flour blends.

FIG. 2A is a photograph of a gluten free baked muffin made using a gluten free flour blend in accordance with aspects of the disclosure.

FIG. 2B is a photograph of a gluten-containing baked muffin made using prior art gluten-containing flour.

FIG. 2C is a photograph of a gluten free baked muffin made using a prior art gluten free flour blend.

FIG. 3A is a photograph of a gluten free baked cookie made using a gluten free flour blend in accordance with aspects of the disclosure.

FIG. 3B is a photograph of a prior art gluten-containing baked cookie.

FIG. 3C is a photograph of a gluten free baked cookie made using a prior art gluten free flour blend.

DETAILED DESCRIPTION

In an aspect, a gluten free flour blend comprises a combination of buckwheat flour, a pregelled flour, a starch, and a hydrocolloid, wherein the blend is allergen free and devoid or substantially devoid of synthetic additives. In accordance with aspects of the disclosure, it is believed that buckwheat Hour helps to build up structure for gluten free baked goods, e.g., bread, and helps prevent the structure of baked goods from collapsing during and after baking.

In an aspect, a gluten free flour blend comprises buckwheat flour in an amount of 15-40% by weight, a pregelled flour in an amount of 5-10% by weight, a starch in an amount of 35-55% by weight, and a hydrocolloid in an amount of 0.8-3.0% by weight.

In an aspect, the hydrocolloid may be selected from the group consisting of Psyllium, xanthan gum, Tara gum, Chia powder, and flax meal. The Psyllium may be Psyllium husk. The Tara gum may be from Tara seed.

In accordance with aspects of the disclosure, it was found that a combination of buckwheat flour and a pregelled flour provides better volume and texture than buckwheat flour alone in baked products. In an aspect, pregelled flour (also called pre-gelatinized flour) may be made by using a variety processes such as drum-drying, spray-drying, extrusion/milling and milling of a flour source, e.g., rice. In a pregelled flour, starch granules in the flour have increased absorption and better dough hydration than flour that is not pregelled.

In accordance with aspects of the disclosure, it was found that a combination of buckwheat flour, pregelled flour, a starch and a hydrocolloid provide desirable volume and texture. In accordance with aspects of the disclosure, a gluten free baked good is prepared using a composition selected from the group consisting of yeast, baking powder, sodium bicarbonate, an food-edible acid (e.g., cream of tartar), and combinations thereof.

Example I

Four gluten free (GF) formulas, i.e., Samples 1-4, were prepared. The formulas of Samples 1-4 are set forth in the tables below. ISAGOL 8A is psyllium husk by Sarda Bioploymers, Mumbai, India. HS201 is psyllium husk and Tara gum (from Tara seed) by Archer Daniels Midland Company (Chicago, IL), corresponds to ingredient code 174201. Sample 1 (with pregelled brown rice flour)

Sample 2 (with cooked navy bean powder)

Sample 3 (no pregelled flour, no cooked navy bean powder) Sample 4 (with pregelled quinoa, pregelled white rice, com starch)

Samples 1-4 were compared to five (5) different commercial GF flour blends, i.e., (i) King Arthur® Gluten Free Measure For Measure (by King Arthur Baking Company, Norwich, VT), (ii) Ardent Mills All Purpose GF Flour (by Ardent Mills, Denver, CO), (iii) Bob’s Red Mill’s 1 to 1 Baking Flour (GF), (iv) Good & Gather GF Flour Blend, and (v) Namaste Perfect GF Flour Blend. Samples 1-4 and the five (5) different commercial GF flour blends were used to make separate baked breads. A gluten-containing baked bread was made using a prior art gluten-containing all purpose flour (i.e., HarvestEdge™ H & R All Purpose Flour, by Archer Daniels Midland (Chicago, IL)). The processing procedure for making the separate baked breads is set forth below, with the exception that Step 1 was not performed in making the separate baked breads from the five (5) commercial GF flour blends or for the gluten-containing baked bread was made using the prior art gluten-containing all purpose flour.

Processing procedure.

For Samples 1-4, water was added in two parts: In the first part, 450 grams water was added initially in Step 2 below with sugar added to the 450 grams water; and in the second part, additional water (with no sugar) was added during the mixing step of Step 3 below depending on the consistency of the batter. The amount of water and sugar for each sample is set forth below. Sample 1 - 450 grams water + 4 grams sugar added in Step 2, and 27 grams water added in Step 3.

Sample 2 - 450 grams water + 4.5 grams sugar added in Step 2, and 40 grams water added in Step 3.

Sample 3 - 450 grams water + 4.5 grams sugar added in Step 2, and 43 grams water added in Step 3.

Sample 4 - 450 grams water + 4.5 grams sugar added in Step 2, and 28 grams water added in Step 3.

King Arthur® Gluten Free Measure For Measure (also referred herein as “KA flour”) - 603 grams water + 4.5 grams sugar added to 15.65g yeast in Step 2, and then yeast mix from Step 2 was added in Step 3 to 540 grams of KA flour and 15.65g shortening to a Hobart bowl.

Ardent Mills All Purpose GF Flour (also referred herein as “AM flour”) ”) - 597 grams water + 4.5 grams sugar added to 15.65g yeast in Step 2, and then yeast mix from Step 2 was added in Step 3 to 540 grams of AM flour and 15.65g shortening to a Hobart bowl.

Bob’s Red Mill’s 1 to 1 Baking Flour (GF) (also referred herein as “Bob flour”) - 640 grams water + 4.5 grams sugar added to 15.65g yeast in Step 2, and then yeast mix from Step 2 was added in Step 3 to 540 grams of Bob flour and 15.65g shortening to a Hobart bowl.

Good & Gather GF Flour Blend (also referred herein as “GG flour”) - 437 grams water + 4.5 grams sugar added to 15.65g yeast in Step 2, and then yeast mix from Step 2 was added in Step 3 to 540 grams of GG flour and 15.65g shortening to a Hobart bowl.

Namaste Perfect GF Flour Blend (also referred herein as “NP flour) - 523 grams water + 4.5 grams sugar added to 15.65g yeast in Step 2, and then yeast mix from Step 2 was added in Step 3 to 528 grams of NP flour and 15.65g shortening to a Hobart bowl. Gluten-containing flour, i.e., HarvestEdge™ H & R All Purpose Flour, by Archer Daniels Midland (Chicago, IL) - 603 grams water + 4.5 grams sugar added to 15.65g yeast in Step 2, and then yeast mix from Step 2 was added in Step 3 to 540 grams of Gluten-containing flour and 15.65g shortening to a Hobart bowl.

Step 1: Use a whisk to thoroughly blend the ingredients for each of Samples 1-4.

Step 2: Bloom 15.65g yeast for 10 minutes with warm water (85 to 95 degrees Fahrenheit) and 1% sugar in 477g to 493g water (depending on the flour blend formula of Samples 1-4).

Step 3: Add yeast mix from Step 2, the GF flour blend in the amount specified in the above tables from Step 1 for Samples 1-4, the rest of the sugar (36.52g sugar minus the amount of sugar added to the water in Step 2), and 15.65g shortening to a Hobart bowl.

Step 4: Start low speed (1) mix for 1 minute, add 10.44g salt during mix.

Step 5: Mix on medium speed (2) for 4 minutes.

Step 6: Preheat oven 446 (top of oven)/428 (bottom of oven) degrees Fahrenheit, 30 minutes.

Step 7: Transfer 530 grams of batter into each pan. Proof in pans for 50 minutes at 95 degrees Fahrenheit and 95% relative humidity (rh).

Step 8: Place each pan in oven and bake 446 (top of oven)/428 (bottom of oven) degrees Fahrenheit, 30 minutes.

Step 9: De-pan and cool on wire racks.

Comparison of Baked Breads of Samples 1-4 and Commercial GF flour blends.

It was found that Samples 1-4 outperformed all five (5) of the commercial GF flour blends in terms of volume of baked breads. The baked breads made using each of Samples 1-4 resulted in higher volume over the volumes of baked breads made using the five (5) commercial GF flour blends. Volumes of baked breads were measured using a Volscan Profiler (by Stable Microsystems Ltd., Surrey, United Kingdom), with settings of bread volume scanning at 1.5 revolutions per second (rps) with a 3.0 mm step). FIG. 1A is a photograph of the cross-section of the gluten free baked bread made using the formula of Sample 1, after following the processing procedure Steps 1-9. FIG. IB is a photograph of the cross-section of the gluten free baked bread made using the formula of Sample 4, after following the processing procedure Steps 1-9. FIG. 1C is a photograph of the cross-section of a gluten- containing baked wheat bread (i.e., baked bread made with HarvestEdge™ H & R All Purpose Flour, by Archer Daniels Midland (Chicago, IL)). The shape of the crosssection of the respective gluten free baked bread made using the formulas of Sample 1 and Sample 4, after following the processing procedure Steps 1-9 (shown in FIG. 1A and FIG. IB), is each more similar to the shape of the cross-section of gluten- containing baked bread shown in FIG. 1C, than the shape of the cross-section of GF baked breads made using the five (5) commercial prior art GF flour blends: King Arthur GF Flour, Ardent Mills All Purpose GF Flour; Bob’s Red Mill’s 1 to 1 Baking Flour (GF); 990 ml for Good & Gather GF Flour Blend; and 1095 ml for Namaste Perfect GF Flour Blend (respectively shown in FIG. ID, FIG. IE, FIG. IF, FIG. 1G, and FIG. 1H). As shown in FIG. 1 A, the baked bread made with the formula of Sample 1 has a top similar in shape to the top of the gluten-containing baked wheat bread (i.e., HarvestEdge™ H & R All Purpose Flour, by Archer Daniels Midland (Chicago, IL)), as shown in FIG. 1C. As shown in FIG. 1A and FIG. 1C, both baked breads had a domed top. As shown in FIG. IB, the baked bread made with the formula of Sample 4 has only a minor dip in its top. As shown in FIG. ID, FIG. IE, and FIG. IF, the baked breads made with commercial prior art GF flour blends identified above had tops with centers that substantially collapsed or did not rise like that of the breads shown in FIG. 1A, FIG. IB, and FIG. 1C. As shown in FIG. 1G, the baked bread made with prior art Good & Gather GF Flour Blend has a slight dome, but as noted below, had a volume of 990 ml, and thus did not rise as much as the baked breads made with Samples 1-4, which all had higher volumes. As shown in FIG. 1H, the baked bread made with prior art Namaste Perfect GF Flour Blend had a relatively flat top, and as noted below, had a volume of 1095 ml, and thus did not rise as much as the baked breads made with Samples 1-4, which all had higher volumes.

The volume of the baked bread made with each formula made in accordance with aspects of the disclosure was: a) 1616 ml for Sample 1 (most volume), FIG.1A; b) 1502 ml for Sample 4 (second most volume, use of corn starch reduces amount of native tapioca starch used), FIG. IB; c) 1371 ml for Sample 3 (faster preparation due to no pregelled flour or cooked navy bean powder); and d) 1337 ml for Sample 2 (fast preparation with cooked navy bean powder in place of pregelled flour).

As a comparison, the highest volume of baked bread obtained from using the five (5) commercial prior art gluten free flours was 1280 ml made with King Arthur GF Flour (FIG. ID). The volume obtained from the other four (4) commercial GF flours were as follows: 1167 ml for Ardent Mills All Purpose GF Flour (FIG. IE); 1087 ml for Bob’s Red Mill’s 1 to 1 Baking Flour (GF) (FIG. IF); 990 ml for Good & Gather GF Flour Blend (FIG. 1G); and 1095 ml for Namaste Perfect GF Flour Blend (FIG. 1H). The volume of the gluten-containing baked wheat bread, i.e., bread made with HarvestEdge™ H & R All Purpose Flour, by Archer Daniels Midland (Chicago, IL), was 1571 ml (FIG. 1C).

Hardness (in units of grams) of baked breads was measured using a Texture Analyser TA.XTexpressC (by Stable Microsystems Ltd., Surrey, United Kingdom), with a modified Texture Profile Analysis method (50% strain, 5 seconds between compression). Baked breads made with the formulas of Sample 1 and Sample 4 had a hardness of 480 grams and 645 grams respectively. Gluten-containing baked bread made with HarvestEdge™ H & R All Purpose Flour, by Archer Daniels Midland (Chicago, IL), was 866 grams. Baked breads made with the five (5) commercial prior art gluten free flours had a hardness respectively of 536 grams (using King Arthur GF Flour, FIG. ID), 385 grams (using Ardent Mills All Purpose GF Flour, FIG. IE), 433 grams (using Bob’s Red Mill’s 1 to 1 Baking Flour (GF), FIG. IF), 3156 grams (using Good & Gather GF Flour Blend, FIG. 1G), and 1273 grams (using Namaste Perfect GF Flour Blend, FIG. 1H).

Without being limited by theory, it is believed that buckwheat flour helps to build up structure for GF bread and reduces collapsing during and after baking. The combination of buckwheat flour and pregelled flours as disclosed herein surprisingly provides greater volume and desired texture in baked goods than using buckwheat flour without a pregelled flour. The combination of buckwheat, pregelled flour, and a hydrocolloid as disclosed herein surprisingly results in baked gluten free bread having greater volume and desired texture than a baked bread using buckwheat flour without combination with a pregelled flour and a hydrocolloid as disclosed herein.

Example 2

Gluten free (GF) blends, i.e., Samples 5-6, were prepared. The formulas of Samples 5-6 are set forth below. Samples 5-6 are two formulas made and used in gluten free baked breads before the formulas of Samples 1-4 were made and used in gluten free baked breads. Samples 5-6 were used to make separate baked breads. The processing procedure for making the separate baked breads using the formulas of Samples 5-6 were the same as for making the separate baked breads later using the formulas of Samples 1-4, with the exceptions noted below (i.e., in Step 7, the batter made with Sample 5 was proofed for 36 minutes at 95 degrees Fahrenheit and 95% relative humidity (rh), and the batter made with Sample 6 was 35 minutes at 95 degrees Fahrenheit and 95% relative humidity (rh); in addition, the baked bread using the formula of Sample 6, had different parameters in Step 6 as described below).

Sample 5 (with pregelled brown rice flour)

540 grams of batter made with formula of Sample 5 was placed in a pan, and proofed for 36 minutes. After completing processing Steps 1-9, it was observed that the gluten free baked bread had a large air pocket in the top center of the bread, and the inside of the bread was still wet. The volume of this baked bread was not measured.

Sample 6 (with pregelled brown rice flour)

* ADM is short for Archer Daniels Midland Company (Chicago, IL).

513 grams of water was added to blend of Sample 6. After mixing, 530 grams of batter was placed in a pan and proofed for 35 minutes. After completing processing Steps 1-9, it was observed that the gluten free baked bread: feels less doughy, more paste short texture like. For Step 6, the baking parameters were as follows: bake 440 (top of oven)/424 (bottom of oven) degrees Fahrenheit, 5 minutes, then change to 435 (top of oven)/424 (bottom of oven) degrees Fahrenheit, 10 minutes, then change to 430 degrees Fahrenheit for top and bottom of oven, 13 minutes. Observations: Inside still moist, and moister than Sample 5 bread. Water added 513/1044 = 49.14%. Loss of water = 530-436= 94grams = 9%, so final water added = 40.14%, 97% water absorption. The volume of the gluten free baked bread made using the blend of Sample 6 was 1461 ml. Example 3

A gluten free (GF) blend of Sample 7 was prepared. The formula of Sample 7 is set forth below. The processing procedure for making the separate baked bread using the formulas of Sample 7 was the same as for making the separate baked breads using the formulas of Samples 1-4, with the exceptions noted below.

Sample 7 (with pregelled brown rice flour, Chia+flaxseed meal, no psyllium)

* ADM is short for Archer Daniels Midland Company (Chicago, IL).

** With water 450 grams + 39.78 grams of additional water. In Step 7, 535.12 grams of batter made with formula of Sample 7 was transferred into a pan and proofed for 48 minutes at 95 degrees Fahrenheit. In Step 8, the pan was placed in an oven and baked at 425 (top of oven)/420 (bottom of oven) degrees Fahrenheit, 25 minutes, then changed to bake at 410 (top of oven)/400 (bottom of oven) degrees Fahrenheit, 25 minutes. Observations of the gluten free baked bread made using the formula of Sample 7: bread was a little dry, bottom gummy, thick crust, had large air cells inside, and the volume of the gluten free baked bread was 1682 ml.

Example 4 (Muffins)

A gluten free (GF) blend of Sample 1 (previously described) was prepared in accordance with aspects of the disclosure. Specifically, the ingredients of the gluten free (GF) blend of Sample 1 (previously described) were whisked to thoroughly blend the ingredients (i.e., 154.20 grams buckwheat flour, 90.87 grams white sorghum, 43.28 grams pregelled brown rise flower, 233.97 grams native tapioca starch, and 6.60 grams Psyllium Husk). A baked muffin was made using the following ingredients.

Total: 772.40 grams 100 % A baked muffin was made using the above ingredients according to the following processing steps:

Step 1 - preheat oven to 350 degrees Fahrenheit.

Step 2 - mix shortening and sugar together until well-creamed.

Step 3 - In a separate bowl, whisk together the rest of the dry ingredients.

Step 4 - slowly add dry mix ingredients of Step 3 to creamed shortening/sugar mixture of Step 2 until well combined.

Step 5 - slowly add water while mixing and continue mixing until incorporated (do not overmix).

Step 6 - scoop into a muffin paper- lined muffin pan with #20 (yellow) scoop.

Step 7 - bake for 20-25 (i.e., about 23) minutes, or until toothpick comes out mostly dry.

Step 8 - allow muffin to cool at room temperature.

The above muffin-processing Steps 1-8 were also used to make baked muffins using gluten-containing flour (i.e., Polar Bear™ Flour (bleached, enriched, malted), by Archer Daniels Midland (Chicago, IL)) in place of Sample 1. Similarly, a gluten free baked muffin was made using a commercial prior art gluten free flour (i.e., King Arthur GF Flour) in place of Sample 1 using the above muffin-processing Steps 1-8.

FIG. 2A is a photograph of a gluten free baked muffin made using a gluten free flour blend in accordance with aspects of the disclosure. FIG. 2B is a photograph of a gluten-containing baked muffin made using prior art gluten-containing flour (i.e., Polar Bear™ Flour (bleached, enriched, malted), by Archer Daniels Midland (Chicago, IL)). FIG. 2C is a photograph of a gluten free baked muffin made using a prior art gluten free flour blend (i.e., King Arthur GF Flour). As shown in FIG. 2A and FIG. 2B, the muffin made using the gluten free blend of Sample 1 had a similar appearance as the gluten-containing baked muffin made using prior art gluten- containing flour - each of these muffins had a domed top with cracks. The noncracked top portion of the baked muffin using the gluten free blend of Sample 1 had a slightly smoother surface than the non-cracked top portion of the gluten-containing baked muffin made using prior art gluten-containing flour. As shown in FIG. 2C, the gluten free baked muffin made using a prior art gluten free flour blend (i.e. , King Arthur GF Flour) did not have cracks in its top, and its top was very smooth and appeared to be a rolled and cut biscuit top placed over a muffin bottom. The following table summarizes these and other characteristics of the muffins.

The muffin made using the gluten free blend of Sample 1 had muffin height (maximum) of 2.4 inches, which was the same as the muffin made using the gluten- containing flour blend (i.e., Polar Bear® Flour (bleached, enriched, malted), by Archer Daniels Midland (Chicago, IL)), and which was 12.5% greater than the 2.1 inches muffin height (maximum) of the muffin made using the prior art gluten free flour blend (i.e., King Arthur GF Flour). The muffin made using the gluten free blend of Sample 1 had muffin specific volume of 2.23 mL/g, which was 6.95% greater than the muffin made using the prior art gluten free flour blend (i.e., King Arthur GF Flour). The muffin made using the gluten free blend of Sample 1 was fluffier and had a desired texture similar to the gluten muffin made with the prior art gluten-containing flour blend (i.e., Polar Bear® Flour (bleached, enriched, malted), by Archer Daniels Midland (Chicago, IL)), as opposed to the muffin made using a prior art gluten free flour blend (i.e., King Arthur GF Flour), which had a texture characterized as powdery, crumbly, grainy, dense, dry, mealy. The muffin made using the gluten free blend of Sample 1 had muffin hardness of about 1250 grams, which was much closer to the muffin hardness of about 1200 grams for the muffin made using the gluten- containing flour blend (i.e., Polar Bear® Flour (bleached, enriched, malted), by Archer Daniels Midland (Chicago, IL)), and which was about 50% more tender than the hardness of about 2500 grams for the gluten free muffin made using the prior art gluten free flour blend (i.e., King Arthur GF Flour). Example 5 (Cookies)

A gluten free (GF) blend of Sample 1 (previously described) was prepared in accordance with aspects of the disclosure. Specifically, the ingredients of the gluten free (GF) blend of Sample 1 (previously described) were whisked to thoroughly blend the ingredients (i.e., 154.20 grams buckwheat flour, 90.87 grams white sorghum, 43.28 grams pregelled brown rise flower, 233.97 grams native tapioca starch, and 6.60 grams Psyllium Husk). Baked cookies were made using the following ingredients.

Total: 724.50 grams 100 %

Baked cookies were made using the above ingredients according to the following processing steps:

Step 1 - preheat oven to 375 degrees Fahrenheit.

Step 2 - Mix sugar, salt, cream of tartar, sodium bicarbonate, non-fat dry milk, and shortening together until well-creamed.

Step 3 - Add egg, water, and vanilla flavor to the well-creamed mixture of Step 2.

Step 4 - Add flour and mix until well combined cookie dough is formed.

Step 5 - Scoop and press cookie dough on baking parchment.

Step 6 - bake for 8-12 (until base of cookies are caramelized).

Step 7 - allow cookies to cool at room temperature.

The above cookie-processing Steps 1-7 were also used to make baked cookies using gluten-containing pastry flour (i.e., Swan Pastry® Flour (enriched 717215), by Archer Daniels Midland (Chicago, IL)) in place of Sample 1. Similarly, gluten free cookies were made using a commercial prior art gluten free flour (i.e., King Arthur GF Flour) in place of Sample 1 using the above cookie-processing Steps 1-7.

FIG. 3A is a photograph of a gluten free baked cookie made using a gluten free flour blend in accordance with aspects of the disclosure. FIG. 3B is a photograph of a gluten-containing baked cookie made using prior art gluten-containing flour (i.e., Swan Pastry® Flour (enriched 717215), by Archer Daniels Midland (Chicago, IL)). FIG. 3C is a photograph of a gluten free baked cookie made using a prior art gluten free flour blend (i.e., King Arthur GF Flour). The following table summarizes characteristics of these cookies.

The cookie made using the gluten free blend of Sample 1 baked bigger and fluffier (about 72% more final volume) with more water absorption (about 56% more water absorption) than the cookie made using a prior art gluten free flour blend (i.e., King Arthur GF Flour).

Those skilled in the art having the benefit of the present disclosure will recognize that the combination of buckwheat flour, pregelled flour, starch, and a hydrocolloid at certain percentages provides desired volume, texture and taste.

Although the foregoing description has presented a number of embodiments of the invention, those of ordinary skill in the relevant art will appreciate that various changes in the components, details, materials, and process parameters of the examples that have been herein described and illustrated in order to explain the nature of the invention may be made by those skilled in the art, and all such modifications will remain within the principle and scope of the invention as expressed herein in the appended claims. It will also be appreciated by those skilled in the art that changes could be made to the embodiments described above without departing from the broad inventive concept thereof. It is understood, therefore, that this invention is not limited to the particular embodiments disclosed, but it is intended to cover modifications that are within the principle and scope of the invention, as defined by the claims.

Claims

WHAT IS CLAIMED IS:

1. A gluten free flour blend comprising buckwheat flour, a pregelled flour, a starch, and a hydrocolloid, wherein the blend is allergen free and devoid or substantially free of synthetic additives.

2. The gluten free flour blend of claim 1 wherein the buckwheat flour is in an amount of 15-40% by weight, the pregelled flour is in an amount of 5-10% by weight, the starch is in an amount of 35-55% by weight, and the hydrocolloid is in an amount of 0.8-3.0% by weight.

3. The gluten free flour blend of claim 1, wherein the pregelled flour is selected from the group consisting pregelled brown rice flour, cooked navy bean powder, pregelled quinoa, pregelled white rice, and combinations thereof.

4. The gluten free flour blend of claim I, wherein the starch comprises native tapioca starch.

5. The gluten free flour blend of claim I, wherein the hydrocolloid is selected from the group consisting of Psyllium husk, xanthan gum, Tara gum, Chia powder, and flax meal, and combinations thereof.

6. The gluten free flour blend of claim 1 , further comprising sorghum.

7. The gluten free flour blend of claim 6, wherein the sorghum is white sorghum.

8. The gluten free flour blend of claim 1, wherein the starch is selected from the group consisting of native tapioca starch and com starch, and combinations thereof.

9. The gluten free flour blend of claim 1 , wherein the pregelled flour comprises pregelled brown rice, the starch comprises native tapioca starch, and the hydrocolloid comprises Psyllium husk.

10. The gluten free flour blend of claim 6 wherein the buckwheat flour is in an amount of 15-40% by weight, the sorghum is in an amount of 14.18-18.50%, the pregelled flour is in an amount of 5-10% by weight, the starch is in an amount of 35- 55% by weight, and the hydrocolloid is in an amount of 0.8-3.0% by weight.

11. A gluten free baked good made with the gluten free flour blend of claim 1.

12. The gluten free baked good of claim 11 wherein the gluten free baked good is prepared using yeast.

13. The gluten free baked good of claim 12, wherein the volume of the gluten free baked good is at least 90% of the volume of a baked good made in the same manner but with flour comprising gluten.

14. The gluten free baked good of claim 11, wherein the gluten free baked good is selected from the group consisting of a bread, a muffin, and a cookie.

15. The gluten free baked good of claim 11, wherein the gluten free baked good is prepared using a composition selected from the group consisting of yeast, baking powder, sodium bicarbonate, a food-edible acid, and combinations thereof.

16. The gluten free baked good of claim 15, wherein the gluten free baked good is a gluten free pan bread.

17. The gluten free pan bread of claim 16, wherein the gluten free pan bread has a volume of greater than 1300 ml from at least 500 grams of a batter comprising the gluten free flour blend of claim 1.

18. A gluten free baked good, wherein the gluten free baked good is prepared with a batter comprising the gluten free flour blend of claim 9, and wherein the gluten free baked good is prepared using yeast.

19. The gluten free baked good of claim 18, wherein the gluten free baked good is a gluten free pan bread.

20. The gluten free pan bread of claim 19, wherein the gluten free pan bread has a volume of greater than 1300 ml from at least 500 grams of the batter.