The present invention is a system for replacing gluten in food products.
Preferably, the gluten replacement system of the present invention
utilizes gluten-free ingredients that mimic the functions of gluten in a
dough and in a final product made from the dough. The gluten replacement
system can be used to formulate food products that are safe for
consumption by those who have a gluten intolerance, allergy or
sensitivity, or by those who follow a gluten-free diet. The present
invention is also directed to a composition for making a gluten-free
product. The composition preferably mimics the functions of gluten in a
food product. This composition may include a gluten-free gas-retaining
polymer and a gluten-free setting polymer, and it may also include a
hydrocolloid or a starch, or both.