GLUTEN FREE AND GRAIN FREE COMPOSITIONS OF FLOUR AND METHODS OF MAKING SAME

Abstract

Flour compositions that are free of gluten, grain, eggs and dairy are disclosed using a macronutrient level process and choosing gluten free and grain free ingredients that provide a macronutrient level as close to wheat flour as possible. Disclosed are gluten free and grain free flour products that closely match the macronutrient level of the wheat flour as well as other desirable attributes of a flour composition and products made therefrom.

Claims

1. A gluten free flour composition comprising: an amount of bean flour; an amount of potato starch; an amount of tapioca starch; and an amount of xanthan gum.

2. The gluten free flour composition of claim 1 wherein the amount of bean flour is between 33% and 55%, the amount of potato starch is between 10% and 30%, the amount of tapioca starch is between 10% and 30%, and the amount of xanthan gum is between 0.5% and 2%.

3. The gluten free flour composition of claim 1 wherein the amount of bean flour is approximately equal to 46%, the amount of potato starch is approximately equal to 26%, the amount of tapioca starch is approximately equal to 26%, and the amount of xanthan gum is approximately equal to 1.8%.

4. The gluten free flour composition of claim 1 further comprising a macronutrient level of 9%-12% protein, 63%-78% carbohydrates, 11%-13% fiber, approximately 2% sugar and approximately 1% fat.

5. The gluten free flour composition of claim 1 further comprising an amount of rice flour.

6. The gluten free flour composition of claim 5 wherein the amount of bean flour is between 33% and 55%, the amount of potato starch is between 10% and 20%, the amount of tapioca starch is between 10% and 20%, the amount of xanthan gum is between 0.5% and 2% and the amount of rice flour is between 17% and 35%.

7. The gluten free flour composition of claim 1 wherein the amount of bean flour is comprised of white bean flour.

8. The gluten free flour composition of claim 1 further comprising an amount of at least one of soy bean, chick pea, fava bean, sorghum, teff. amaranth, green pea, corn, cornmeal, corn starch, millet, oats, buckwheat, montina, almond, chestnut, coconut, flaxseed, salba, hemp, mesquite, quinoa, potato, and arrowroot.

9. A method of making a gluten free flour composition comprising: determining a first macronutrient level of a gluten flour; and selecting an amount of bean flour, an amount of potato starch, an amount of tapioca starch and an amount of xanthan gum to provide a second macronutrient level that is within a preselected range of to the first macronutrient level.

10. The method of claim 9 wherein the amount of bean flour is between 33% and 55%, the amount of potato starch is between 10% and 30%, the amount of tapioca starch is between 10% and 30% and the amount of xanthan gum is between 0.5% and 2%.

11. The method of claim 9 wherein the amount of bean flour is approximately equal to 46%, the amount of potato starch is approximately equal to 26%, the amount of tapioca starch is approximately equal to 26%, and the amount of xanthan gum is approximately equal to 1.9%.

12. The method of claim 9 wherein the second macronutrient level comprises 9%-12% protein, 63%-79% carbohydrates, 11%-13% fiber, approximately 2% sugar and approximately 1% fat.

13. The method of claim 9 further comprising selecting an amount of rice flour.

14. The method of claim 13 wherein the amount of bean flour is between 33% and 55%, the amount of potato starch is between 10% and 20%, the amount of tapioca starch is between 10% and 20%, the amount of xanthan gum is between 0.5% and 2% and the amount of rice flour is between 17% and 35%.

15. The method of claim 9 further comprising selecting an amount of at least one of soy bean, chick pea, fava bean, sorghum, teff. amaranth, green pea, corn, cornmeal, corn starch, millet, oats, buckwheat, montina, almond, chestnut, coconut, flaxseed, salba, hemp, mesquite, quinoa, potato, and arrowroot.

16. A gluten free flour product prepared by the process, comprising: combining an amount of bean flour, an amount of potato starch, an amount of tapioca starch, and an amount of xanthan gum, to produce the gluten free flour product having a predetermined macronutrient level.

17. The process according to claim 16, wherein the amount of bean flour is between 33% and 55%, the amount of potato starch is between 10% and 30%, the amount of tapioca starch is between 10% and 30%, and the amount of xanthan gum is between 0.5% and 2%.

18. The process according to claim 16, wherein the amount of bean flour is approximately equal to 46%, the amount of potato starch is approximately equal to 26%, the amount of tapioca starch is approximately equal to 26%, and the amount of xanthan gum is approximately equal to 1.8%.

19. The process according to claim 16, wherein the predetermined macronutrient level is comprised of 9%-12% protein, 63%-78% carbohydrates, 11%-13% fiber, approximately 2% sugar and approximately 1% fat.

20. The process according to claim 16 further comprising an amount of rice flour.

21. The process according to claim 20 wherein the amount of bean flour is between 33% and 55%, the amount of potato starch is between 10% and 20%, the amount of tapioca starch is between 10% and 20%, the amount of xanthan gum is between 0.5% and 2% and the amount of rice flour is between 17% and 35%.

22. The process according to claim 16 wherein the amount of bean flour is comprised of white bean flour.

23. The process according to claim 16 further comprising an amount of at least one of soy bean, chick pea, fava bean, sorghum, teff. amaranth, green pea, corn, cornmeal, corn starch, millet, oats, buckwheat, montina, almond, chestnut, coconut, flaxseed, salba, hemp, mesquite, quinoa, potato, and arrowroot.

Description

DETAILED DESCRIPTION

[0017] The flour compositions and products of the present disclosure are provided by starting from a macronutrient level and choosing gluten free, nut free and grain free ingredients that would provide a predetermined macronutrient level within a predetermined range of wheat flour. Heretofore, there exists no gluten free and grain free flour compositions that match the macronutrient level of wheat flour. The unique process of the present disclosure produces gluten free and grain free flour compositions that not only match the macronutrient levels of wheat flour but also meet neutral taste and workability requirements.

[0018] As used herein, the macronutrients of interest include protein, carbohydrates, fiber and fat. From a macronutrient perspective, the protein level of common wheat flour used in the art varies by type, ranging from 9% to 16% depending on what products are to be made with the flour. A typical wheat flour is comprised of 13.2% protein, 72% carbohydrates 10.7% fiber and 2.5% fat. As a comparison, the composition of a typical all-purpose flour is 10% protein, 76% carb, 3% fiber and 1% fat.

[0019] It should be appreciated by those skilled in the art that the FDA defines white bean as any mature bean of the species Phaseolus vulgaris, which includes navy beans, haricot beans, pearl haricot beans, Boston bean, white pea bean or pea bean. These varieties have substantially the same macronutrient levels as navy beans. Any of these beans as used in food, can be referred to as white bean. Black eyed peas are cowpeas, which while being similar in taste and nutrition are a different species. For instance, see www.fda.gov/iceci/compliancemanuals/compliancepolicyguidancemanual/ucm074591.htm. Some known suppliers of bean-based flours use different cultivars of this specie of white bean, which as will be described more fully herein after, make up part of the present disclosure. Certain gluten free and grain free embodiments of the present disclosure include a flour composition that comprises white bean flour, tapioca starch, potato starch, and xanthan gum. Certain gluten free flour compositions of the present disclosure further include adding rice flour to the composition but in doing so include a grain component.

[0020] It is an important to note as part of the present disclosure that, although the specific components themselves are important, the protein level relative to the carbohydrate level affects, and to a lesser extent the fiber content, the texture of products using flour compositions of the present disclosure.

[0021] It is known that alternative gluten free substances such as soy bean, chick pea, fava bean, sorghum, teff and amaranth flours are flours that are too strongly flavored as a direct substitute to wheat flour. Other alternative gluten free substances include green pea, corn, cornmeal, millet, oats, buckwheat, montina, almond, chestnut, coconut, flaxseed, salba, hemp, Mesquite, quinoa, potato, and arrowroot, among others. Such alternative gluten free substances can be high in protein and high in fiber, but the requisite protein and carbohydrate ratio may not be obtainable as a main ingredient because their strong flavors must be diluted with significant quantities starches such as tapioca, potato, corn or rice which adversely affect texture or workability. Rice flours are an exception to the aforementioned beans and grains because they contain some protein as well as starch (carbohydrate). Tapioca, potato and corn starches are essentially 100% flavorless carbohydrate. However, the protein level of rice flours (even those comprising brown rice flours) is too low to achieve the required protein/carbohydrate range of the present invention. Rice is however a grain and cannot therefore be used in a grain free composition of flour. It has been discovered that it is not possible to create an acceptable profile using only grains (rice, teff, amaranth) and have a flour that is neutral in flavor.

[0022] An embodiment of the present disclosure as described herein above employs a macronutrient level approach to arrive an optimum alternative flour composition. An embodiment of the present invention that matches or exceeds the macronutrient levels of wheat flour is arrived at by selecting the specific ingredients in the weight percent ranges shown in Table 1. In such an embodiment, on a percentage weight basis, the novel flour composition has the macronutrient levels in following ranges: 9-12% protein, 63-78% carbohydrates, 11-13% fiber, 2% sugar and 1% fat (rounding to the nearest integer) and in addition to these macronutrients, this particular embodiment also includes significant levels of minerals and vitamins. In one particular embodiment of the present invention the gluten free grain free flour composition is comprised of ingredients by percentage of weight as 46% white bean flour, 26.2% potato starch, 26.2% tapioca starch and 1.8% xanthan gum. This particular embodiment of the present disclosure has a nutrition profile shown in Table 2, for a 156 gram serving, which is better than some traditional wheat flours. There exists wheat flours with higher and lower levels of protein, a range from 11% protein (roughly equivalent to all-purpose flour) to 16% protein was tested as a part of the present disclosure. The best results were obtained with 12% protein. It is not possible to reach 12% protein with rice and tapioca as the alternative flour components unless psyllium husk powder is used. It is possible to get to produce an alternative flour having 12% protein if soy flour is added as a lesser component. However, soy flour has a distinct flavor and soy can be an allergen. Another embodiment of a flour composition of the present disclosure is 10% protein, 77% carbohydrate, 13% fiber, and 2% fat.

TABLE-US-00001 TABLE 1 Ingredient Range tested Bean flour 33%-55% Potato starch 10%-30% Tapioca starch 10%-30% Xanthan gum .5%-2%

TABLE-US-00002 TABLE 2 Gluten and Grain Free Embodiment Amounts per 156 g serving Protein 16 g Fiber 13 g Sugar 3 g Carbohydrates 115 g Fat 1 g Saturated fat 0 g Polyunsaturated fat 1 g Monounsaturated fat 0 g Calories per serving 514 kcal Calcium 105 mg Cholesterol 0 Sodium 4 mg Potassium 857 mg Iron 4 mg

[0023] It has been discovered that these ratios can be achieved with rice flour and without rice flour and wherein baking performance of the embodiments is similar. Such a gluten free flour composition of the present invention that contains grains can be arrived at by selecting the specific ingredients in the weight percent ranges shown in Table 3. In one particular embodiment of the present invention the gluten free (but contianing grain) flour composition is comprised of ingredients by percentage of weight as 39% white bean flour, 17% rice flour, 17% potato starch, 17% tapioca starch and 1.8% xanthan gum. This particular embodiment of the present disclosure has a nutrition profile shown in Table 4, for a 250 g gram serving.

TABLE-US-00003 TABLE 3 Ingredient Range tested Bean flour 33%-55% Rice flour 17%-35% Potato starch 10%-20% Tapioca starch 10%-20% Xanthan gum .5%-2%

TABLE-US-00004 TABLE 4 Gluten Free Embodiment Amounts per 250 g of flour Protein 23 g Fiber 20 g Sugar 4 g Carbohydrates 169 g Fat 2 g Saturated fat 0 g Polyunsaturated fat 1 g Monounsaturated fat 0 g Calories 755 kcal Calcium 144 g Cholesterol 0 Sodium 5 mg Potassium 1161 mg Iron 5 mg

[0024] Embodiments of the present disclosure include the alternative gluten free substances described herein above and can be added to the embodiments described set forth in Table 2 and Table 3 in amounts ranging from 1%-25% of additional weight so long as the macronutrient levels and taste profile are met.

[0025] It is known that higher mineral content can adversely affect gluten development in wheat flours. However, it has been discovered that the addition of bean flour increases the mineral content of embodiments of flour compositions of the present disclosure and an unexpected result has been discovered as part of the present disclosure wherein the higher mineral content of bean flours yields a mixture that behaves, in terms of texture and workability, as that of a wheat flour.

Examples of Products Comprised from Flour Compositions of the Present Disclosure.

[0026] As discussed herein before, pastas of the prior art made from gluten free flour lack workability characteristics and as such fall apart. Flour compositions of the present disclosure result in pasta products wherein the workability characteristics are much higher than prior art alternative flours which results in a pasta that is resilient and does not fall apart when cooked. Puff pastry is a product baked with flour which needs a dough that has extreme workability characteristics. As is known, puff pastry is a pastry made with layers of flour and water alternating with thin layers of butter. This laminated structure when heated at oven temperatures of 400 F and above results in a flaky, puffed structure. Heretofore, gluten free puff pastry, without the addition of eggs, has not been available because getting the structural integrity to create layers that will survive the cooking process had never been achieved. Traditional pizza dough is another popular product made from flour compositions and typically does not contain eggs, dairy or shortening. Pizza dough is typically stretched by hand or rolled to the desired thickness, topped with sauce, cheese and toppings and baked in a hot oven, preferably on a hot pizza stone or steel. Par-baking (partial baking) before topping is not desired and further should not be necessary. The finished pizza crust is desirably golden brown, having a mild delicious taste and should allow for the pizza to be prepared into slices to be eaten by hand. Pizza dough made from wheat alternative flour compositions of the present disclosure meets these requirements wherein the crumb of such pizza dough is similar to the crumb of a dough prepared from tradition gluten flour. A typical pizza crust made from flour compositions of the present disclosure can consist of, on a per serving basis, carbohydrates 18 g; fiber 2 g; fat 2 g; protein 2 g. According to information found at nutritiondata.self.com/facts/cereal-grains-and-pasta/5828/2 A typical pizza crust made from gluten flour can consist of, on a per serving basis of 100 g, carbohydrates 19 g; fiber 0.7 g; fat 0.5 g; protein 2.5 g

[0027] An important aspect of the present disclosure is the fiber content of the flour as it has been found to be important in creating the structure of crumb of certain doughs. Such doughs made from flour compositions of the present disclosure achieve a desirable dough texture without the addition of ingredients of prior art alternative flours that can be less desirable.

[0028] While the foregoing is directed to embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow.