Method and Formulation For Gluten-Free Bakery Products

A gluten-free dough comprising:

• at least 35 wt. % gluten-free flour;
• at least 1.1 wt. % leavening agent, wherein the leavening agent is selected from the group consisting of yeast, chemical leavener, and a combination thereof;
• at least 1 wt. % modified starches;
• at least 30 wt. % water;
• at least 2 wt. % protein;
• at least 0.1 wt. % emulsifiers;
• at least 1 wt. % shortening and/or oil;
• 0.3 wt. % to 4.2 wt. % gum, wherein the gum includes:
• guar gum constituting 0.1 wt. % to 1.5 wt. % of the gluten-free dough;
• xanthan gum constituting 0.1 wt. % to 1.5 wt. % of the gluten-free dough;
• and
• gum Arabic constituting 0.1 wt. % to 1.2 wt. % of the gluten-free dough.

A dry mix for a gluten-free dough product comprising:

• 70-85 wt. % of a gluten-free flour;
• 1-7 wt. % of yeast and/or 0.3-2.0 wt. % of a chemical leavener;
• 1-5 wt. % of modified starches;
• 0.3-1.5 wt. % of guar gum;
• 0.3-1.5 wt. % of xanthan gum;
• 0.2-1.2 wt. % of gum Arabic;
• 3-20 wt. % of protein;
• 2-10 wt. % of sweeteners;
• 0.05-1.2 wt. % of emulsifiers;
• and/or
• xylanase enzyme.