The gluten-free craze is alive and well in this country: A 2013 consumer survey found that nearly one third of Americans actively try to keep gluten out of their diets. A slew of products, including cookies, cakes, pasta and breads have been shelved to accommodate the trend, and while many pass the palate test, gluten-free bread in particular has notoriously been known to, well, suck.
This might not be the case forever, though. Two scientists claim to have found the secret to making gluten-free breads actually taste good, Quartz reported.
The two Italian scientists have found a gluten-free alternative that can form the elastic network in gluten-free bread products to optimize texture.
Gluten, which is a protein found in wheat, barley and rye, forms an "elastic network" when mixed with water or worked into a dough, according to Quartz. This is what gives bread its dreamy texture, or, in a more specific description, makes "brioche springy and gives cakes their delicate crumb," Quartz wrote. Logically, when the protein is taken out from the recipe, the bread loses these qualities.
Zein, the protein that could change gluten-free taste for good, is derived from corn. Since corn is super cheap and widely harvested, the innovation could help "provide more affordable gluten-free alternatives," Quartz reported. As it is now, gluten-free foods tend to come with a hefty price tag. Zein could change that.
The zein products are currently still in the research and development phase, which means they won't hit the market for a while. Until then, consider whipping up endless batches of gluten-free (and carb-free) cloud bread.