Mixture of lactic bacteria for the preparation of gluten free baked products

A process for the preparation of a starter for gluten-free baked products, comprising:

• a) culture propagation of a lactic bacteria strain mixture comprising at least two lactic bacteria strains selected from a group consisting of Lactobacillus sanfranciscensis (DSM 18426), Lactobacillus rossiae (DSM 18429), Lactobacillus plantarum (DSM 18430), L. sanfranciscensis (DSM 18427), Pediococcus pentosaceus (DSM 18432), L. rossiae (DSM 18428) and Lactobacillus brevis (DSM 18431);
• b) mixing of a flour composition comprising corn starch 10-30%, tapioca starch 2-10%, rice flour 20-60%, and saracen wheat flour 1-10%, wherein said percentages are expressed as % weight of total flour composition weight at 50-64% concentration and 35-50% water, wherein the flour composition comprises the lactic bacteria strain mixture of step a) having a cell density of about 108 ufc/g at equal ratio among species and strains wherein said percentages are weight percentages of total knead weight;
• and
• c) fermenting the flour composition of step b) for 8-24 hours at 20-30° C. to form the starter.

A process for the preparation of gluten-free baked products, comprising:

• a) kneading a flour composition comprising corn starch 10-30%, tapioca starch 2-10%, rice flour 20-60%, and saracen wheat flour 1-10%, wherein said percentages are expressed as % weight of total flour composition weight at 40-60% concentration and water 10-30%, wherein the flour composition comprises brewer's yeast at 1-3%, salt at 0.1-1.2%, and the starter obtainable from the process of claim 17, in amount from 5 to 30%, or dried, like ingredient without yeasting activity, or frozen with yeasting activity, said percentages being weight percentages with reference to the total knead weight;
• b) fermenting for about 1-3 hours at 30° C.;
• and
• c) heating for 50 minutes at 220° C.