“…In recent years, there has been extensive research for the development of gluten‐free bread, involving diverse approaches, such as the use of different naturally gluten‐free flours (rice, maize, sorghum, soy, buckwheat), and starches (maize, potato, cassava, rice, bean), dairy ingredients (caseinate, skim milk powder, dry milk, whey), gums and hydrocolloids [guar and xanthan gums, alginate, carrageenan, hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC); emulsifiers (DATEM, SSL, soy lecithin], other non‐gluten proteins (milk proteins, egg proteins, legume proteins, e.g. soy bean and pea); enzymes (cyclodextrin glycosyltranferases, transglutaminase, proteases, glucose oxidase, laccase), and prebiotics (inulin), or combinations thereof; as alternatives to gluten, to improve the structure, mouthfeel, acceptability and shelf‐life of gluten‐free bakery products. In general, hydrocolloids are used as structuring agents to mimic the gluten visco‐elastic properties in gluten‐free bread.…”