Selected native and ultrafine rice flours are relevant starting points for gluten-free bakery formulation.

OryzaNAT H200 and OryzaFINE H90W have been used in gluten-free bakery development where dough processing and crumb structure are important objectives. Pulse ingredients can add another functional and nutritional dimension, particularly when protein enrichment is part of the brief.

The appropriate combination remains dependent on the complete recipe, hydration system and process, so side-by-side application trials are preferable to selecting an ingredient in isolation.

Our experienced team can help you compare ingredient routes against your existing formulation and identify a practical starting point for trials.

Texture development requires the complete formulation to work together. Rice flour functionality, hydration, binders and pulse ingredients can all influence dough behaviour and the final crumb. Ultrafine rice flour can be worth evaluating where a smooth, uniform crumb is desired, while pulse proteins can contribute water binding and structural support.

Because changing one component can affect water demand and gas retention elsewhere in the formulation, compare candidate systems under the same processing conditions and assess crumb structure, handling and eating quality together.

Bring us your target bread and current formulation constraints, and we can explore which ingredient direction is most relevant to assess.

Yes. Combining rice and pulse ingredients can be particularly interesting when a bakery project has both functional and nutritional objectives. Rice flours can provide structural and processing functionality, while pulse proteins or flours can contribute protein enrichment, water binding and complementary functionality.

The balance matters. Pulse ingredients can alter hydration, flavour, colour and dough behaviour, so inclusion should be evaluated as part of the complete formulation rather than as a straightforward flour substitution. Controlled formulation trials are therefore important when establishing the most appropriate balance.

If you are weighing several combinations, our application experts can help narrow the options before you move into trials.

Expect water demand to change when part of a starch-rich gluten-free system is replaced with pulse protein. Proteins bind water, so insufficient adjustment can leave the dough too dry and negatively affect its behaviour.

Rather than applying a fixed water addition to every recipe, evaluate hydration alongside protein inclusion, binder level and dough consistency. A structured trial comparing the existing recipe with progressively adjusted variants gives a clearer view of the right balance for your process. The finished bread should then be assessed for handling, volume and crumb structure.

A short discussion with our team can help turn your formulation target into a focused hydration and ingredient trial plan.

Pulse ingredients provide a relevant route when protein or fibre enrichment is part of a gluten-free bakery brief. Ebro Ingredients offers pulse protein concentrates, pulse flours and concentrated pea fibre alongside its rice ingredient portfolio, allowing formulators to explore nutritional enhancement without abandoning the functional role of the cereal base.

Higher pulse inclusion can also affect hydration, flavour, colour and texture, however, so nutritional targets need to be considered together with finished-product quality. Ingredient selection and inclusion level should therefore be validated in the intended formulation and market.

Share the nutrition target and product style you are working towards, and our specialists can help identify suitable ingredients to evaluate.