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Lose the gluten without losing the texture.

 Gluten-free a better solution.


As awareness about celiac disease grows, more and more of your customers are demanding gluten-free food products. But they want them to taste good, too. Ingredion has the answer. With our new gluten-free solutions, we can help you produce cookies, cakes, muffins and pancake mixes with the overall appeal of foods that contain gluten. Click here to download a copy of our tapioca flour fact sheet.


An output of the Ingredion proprietary DIAL-IN™ Texture Technology, this new approach can make your cookies moist and chewy like homemade. It can also make your muffins look and taste appealing and have better shelf life than typical gluten-free products.


With Ingredion gluten-free solutions, you get an easy-to-formulate drop-in replacement that achieves the attributes you need for consumer-appealing products:

  • Eliminates common undesirable traits of gluten-free products, such as grittiness and crumbliness
  • Achieves textural experience of gluten-containing products - chewy, moist, and pleasant swallowing experience
  • Extends shelf stability with retention of sensory attributes
  • Suitable for shelf-stable or frozen prepared cookies and dry mixes
  • A simple, clean ingredients statement

For all bakery applications click here.

To check out our sweetener solutions, click here.

If you are looking for bakery cost saving ideas click here 


 Gluten-free Infographic

NEW! Demand for Gluten-free is growing. Click here to receive our latest infographic.

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 Solve texture challenges in healthy baked goods

Learn how Ingredion's systematic approach to food texture design results in rich-tasting yet healthy reduced-fat brownies, white bread with resistant starch and gluten-free cookies and muffins.
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