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Gluten free ingredients

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In recent years, there has been a dramatic surge in the demand for gluten-free products as more individuals embrace healthier lifestyles. This trend is driven by health concerns like celiac disease or personal preferences. Food distributors are proactively responding by providing an extensive selection of gluten-free ingredients and products. As a result, this comprehensive guide not only delves into the key aspects of gluten-free ingredients but also offers insights on effectively catering to this rapidly growing market.

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Why do Food manufacturers go Gluten-free?

More Than a Trend: The Future of Food Industries

What began as more of a localized trend has now taken the industry by storm. Customer’s eating habits are rapidly evolving toward low-fat and organic baked products. As the gluten-free food sector expands into new areas within the industry such as snacks, breakfast dishes, and beer, consumer demands for healthier, specialty diets are louder than ever. Consumers are prepared to pay more for high-quality, premium specialty food products, all to ease their meals of dangerous substances, or yield higher health benefits. By embracing these shifts, healthier, allergen-friendly alternatives, gluten-free practices, and plant proteins are becoming increasingly prominent.

Going gluten-free can be beneficial for food manufacturers for several reasons:

  • Market Demand: There is a growing demand for gluten-free products due to an increase in awareness of gluten-related health issues, such as celiac disease and gluten sensitivity. By offering gluten-free options, food manufacturers can tap into a potentially lucrative market segment.
  • Diversification of Product Line: Expanding into gluten-free products allows food manufacturers to diversify their product offerings. This can help them reach a broader customer base and reduce their dependence on traditional gluten-containing products.
  • Health and Wellness Trends: Many consumers are increasingly focused on health and wellness, and they perceive gluten-free products as a healthier option. Manufacturers can leverage this perception to market their products as being more health-conscious.
  • Allergen-Friendly: Gluten-free products are often also free from other common allergens like wheat, making them suitable for individuals with multiple food allergies or sensitivities. This broadens the appeal of the products.
  • Regulatory Compliance: In some regions, there are regulations in place that require the labeling of gluten content in food products. By offering gluten-free options, manufacturers can ensure compliance with these regulations and avoid potential legal issues.
  • Competitive Advantage: Being an early adopter of gluten-free products can provide a competitive edge in the market. It allows manufacturers to differentiate themselves from competitors and potentially gain brand loyalty among gluten-sensitive consumers.
  • Innovation and Research Opportunities: Developing gluten-free products often requires research and innovation in ingredient sourcing, product formulation, and manufacturing processes. This can lead to discoveries and technologies that can be applied to other product lines.
  • Export Opportunities: Gluten-free products can be exported to countries with a high demand for such items, further expanding a manufacturer’s market reach.
  • Brand Image: Offering gluten-free products can enhance a company’s brand image by showcasing its commitment to inclusivity and catering to a diverse range of dietary preferences and needs.

However, it’s important to note that going gluten-free also presents challenges for food manufacturers, including sourcing gluten-free ingredients, ensuring cross-contamination is avoided during production, and meeting the taste and texture expectations of consumers. Additionally, there may be regulatory requirements and labeling standards specific to gluten-free products that manufacturers must adhere to.

Overall, the decision to go gluten-free should be carefully considered and aligned with the company’s strategic goals and capabilities.

Our Customized Gluten-Free Offerings & More!

Preparing to blend our products.

At St. Charles Trading, we specialize in sourcing high-quality ingredients from the best suppliers and locations across the world. Our capabilities allow us to provide alternatives for those sensitive to gluten, enabling more consumers to partake in gluten-free ingredients than ever before. Our commitment to excellence drives us to curate ingredient availabilities tailored to our client’s unique requirements.

Emphatically, our research and development team tirelessly work to ensure the flavor and quality of our products and meet the required business needs of our clients. By maximizing our blending facilities, St. Charles Trading provides our clientele with a one-stop shop for reformulating, reverse-engineering, and matching any gluten-free recipe. If you’re curious to learn more about how our business can help you, contact us below!

The History of Gluten-Free

The gluten-free diet, originally conceived in the 1940s, was a response to World War II, as researchers discovered that certain people’s health had improved, despite the lack of availability of fruits, vegetables, and wheat. Clinical studies and observations determined that mortality rates were extremely low for those with celiac disease, an illness caused by an immune reaction to gluten. A path of discovery and genetics unfolded that concluded in the development of gluten-free diets for those with celiac disease or gluten sensitivity. Although explored in the 1940s, individuals dating back to ancient civilizations would seek out alternatives to traditional wheat-based diets due to health concerns, thus showcasing signs of gluten intolerance even then.

Originally thought to be rare in the United States, continuous studies resulted in significant results, determining 1% of the population to have it by 2020, with over 80% of those people undiagnosed. Demand for gluten-free ingredients, meals, and recipes has steadily increased since the 2010s, opening new opportunities within the food and beverage sectors to meet these rising demands. More than a dietary trend, the act of being gluten-free is a lifestyle choice rooted in necessity and health consciousness.

Several bowls of gluten free ingredients

Plant Proteins &
Allergen-Friendly Alternatives

By pioneering new horizons in human gastronomy, businesses are championing sustainable practices and nutritional excellence. Many plant proteins such as rice and quinoa, are already gluten-free and create opportunities for consumers to have wider availabilities. In conjunction with allergen-friendly foods, these two are designed to produce minimal risk of triggering allergic reactions. We consider several key factors in our allergen-friendly food:

  • Ingredient Selection
    • Allergen-friendly foods are made without common allergens such as peanuts, tree nuts, dairy, eggs, soy, wheat (gluten), fish, or shellfish. Alternative ingredients are carefully chosen to ensure the integrity of the final product.
  • Production Practices
    • Manufacturers implement strict protocols to prevent cross-contamination during food production. These protocols involve consistent cleaning, regular testing, separation of allergen-free ingredients from allergens, and more.
  • Labeling
    • Our packaging concisely depicts our allergen statements, indicating what the product is free from.


Overall, plant proteins and allergen-friendly foods provide a balanced and satisfying diet for people adhering to a gluten-free lifestyle.

Different Gluten-Free Ingredients


To begin with, rice flour, a versatile gluten-free flour made from ground rice, is commonly used in baking and as a thickening agent in various dishes.

Next, almond flour, made from finely ground almonds, is an excellent choice for gluten-free baking. Additionally, it provides a moist and nutty flavor to baked goods.

Moving on, derived from dried coconut meat, coconut flour is high in fiber. Furthermore, it adds a mild coconut flavor to recipes, making it a suitable option for both sweet and savory dishes.

Moreover, tapioca flour, also known as tapioca starch, is a gluten-free thickener. It is often used in soups, sauces, and gluten-free baked goods.

Finally, produced from dried potatoes, potato flour is frequently used to add moisture to gluten-free bread and baked goods.


Firstly, quinoa, being a complete protein and a great source of nutrients, offers various culinary possibilities. It can be used in salads, as a rice substitute, or as an ingredient in gluten-free baking.

Secondly, millet, a small, gluten-free grain, finds its versatility in dishes like porridge, pilafs, and gluten-free bread.

Thirdly, despite its name, buckwheat is unrelated to wheat and is gluten-free. It can be ground into flour, providing a versatile option for pancakes, noodles, and baked goods.

Lastly, amaranth, known for its high nutritional value, is often incorporated into dishes like porridge or used as a side dish. Additionally, it can be mixed into gluten-free flour blends, expanding its culinary applications.

Binders and Thickeners

Firstly, xanthan gum is a common gluten substitute in gluten-free recipes, and it adds elasticity while helping improve texture in baked goods.

Secondly, similar to xanthan gum, guar gum is used as a thickening agent and stabilizer in gluten-free baking and cooking.

Flavor Enhancers

Moving on to flavor enhancers, tamari is a gluten-free alternative to soy sauce, making it a suitable option for seasoning and marinating dishes effectively.

Another flavor enhancer, nutritional yeast, provides a cheesy, umami flavor to dishes, and it is often used in vegan and gluten-free recipes to enhance their taste.

Pasta and Grains

When it comes to pasta and grains, offer a variety of pasta options made from rice, corn, quinoa, or other gluten-free grains, ensuring diverse choices for your culinary needs.

Lastly, while oats are naturally gluten-free, cross-contamination can occur during processing. Therefore, it’s important to look for certified gluten-free oats to ensure safety for those with celiac disease.

Bowl of pasta

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