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cruelshoes
Joined: 23 Sep 2005
Posts: 3556
Location: Washington State
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 Posted: Sun Jun 21, 2009 10:25 am Post subject: ConAgra Mills - new flour blend with ancient grains |
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Ancient grain blend to plug gluten-free nutrition gap
| Quote: | ConAgra Mills has developed a gluten-free flour that claims to have superior nutritional qualities to white rice, potato and corn flours, made with a blend of ancient grains.
The gluten-free food market was worth almost $1.6bn last year, according to Packaged Facts, and saw a compound annual growth rate of 28 per cent over four years.
Sufferers of celiac disease have to avoid all gluten in their diet, but diagnosis is not the only factor. Other sectors of the population, such as those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating, are strong drivers.
But against this backdrop of popularity, there have been concerns that some gluten-free products on the market made with rice, corn and potato flour and xanthan or guar gum to improve texture have sub-optimal levels of essential nutrients.
ConAgra Mills set out to develop flour that has good nutritional properties by tapping its portfolio of naturally gluten-free ancient grains, like amaranth, quinoa, sorghum, millet and teff.
A spokesperson told FoodNavigator-USA.com at IFT in Anaheim last week that the individual ancient grain flours can be used to make gluten-free products, but the product quality tends to be lower.
The company therefore developed a proprietary blend of grains and tapioca starch, intended to provide both good nutrition and good product characteristics.
The result, called Eagle Mills gluten-free all-purpose multigrain flour, was launched at IFT. Also containing tapioca starch, it can be used in products including pan bread, tortillas, muffins, snacks, coatings and extruded cereals. |
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Last edited by cruelshoes on Mon Jun 22, 2009 8:59 am; edited 1 time in total |
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kb9oyo
Joined: 20 Sep 2006
Posts: 198
Location: Western Springs, IL
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| Posted: Sun Jun 21, 2009 1:38 pm Post subject: |
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Coleen: That sounds facinating! I wonder if it will be a cup for cup substitute? When will it appear on the market? Who should be carrying it? With all of the delay in the Betty Crocker Mixes appearing in the Chicago market, I guess I will just have to to be patient, but that is hard!
Sue B. in Illinois
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Home-Based-Mom
Joined: 12 Aug 2008
Posts: 401
Location: California
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| Posted: Sun Jun 21, 2009 2:40 pm Post subject: |
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Looking forward to this! 
Not holding my breath though as I have still found only 2 of the 4 Betty Crocker mixes. But I will definitely be on the lookout!
Thanks for posting this! 
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Sandi ~ learning to live in a world obsessed and infested with wheat.
"If it wasn't food 100 years ago, it isn't food now." Mike Huckabee
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cruelshoes
Joined: 23 Sep 2005
Posts: 3556
Location: Washington State
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| Posted: Mon Jun 22, 2009 9:01 am Post subject: |
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It is pretty exciting isn't it? It would be so great to be able to just walk into the grocery store and buy a cup-for-cup replacement flour that was somewhat healthy. Who knows, maybe we can get way from the "tower of flours" and just go back to only having one. I don't know what I would do with all the extra space in my kitchen!
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ostrich
Joined: 30 Mar 2006
Posts: 5101
Location: Nebraska
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| Posted: Mon Jun 22, 2009 9:39 am Post subject: |
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| cruelshoes wrote: | | I don't know what I would do with all the extra space in my kitchen! |
Neither do I! My pantry would gain an entire shelf back.
Stupid question: What's IFT? The Con-Agra headquarters isn't far from me. I'll tell DH to keep an eye out for this stuff.
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Time falls away, but these small hours
These little wonders still remain |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3556
Location: Washington State
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| Posted: Mon Jun 22, 2009 9:53 am Post subject: |
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| ostrich wrote: | | Stupid question: What's IFT? |
Well, it must not be stupid because I didn't know either. 
http://www.foodnavigator-usa.com/Hot-topics/Eyes-on-IFT
| Quote: | | Armed with podast recorders, video cameras and trusty pens and paper, FoodNavigator scans the show floors and education seminars at the annual ingredients and foods extravaganza hosted by the Institute of Food Technologists in Anaheim, California. |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1487
Location: Maine
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| Posted: Mon Jun 22, 2009 11:22 am Post subject: |
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This is exciting news indeed! I can't wait till it's available! I hope it's as good as it sounds. I have so many flours and blends made from them that there is room for little else in my kitchen and refrigerator.
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Flygal
Joined: 01 Apr 2009
Posts: 249
Location: Wisconsin
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| Posted: Mon Jun 22, 2009 2:41 pm Post subject: |
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I've been buying Ancient Grains Bread from my local GF Bakery. I love it. I would be thrilled to be able to buy the flour and make my own. The bread I get is very flat. I don't know whether there's any way to make it higher, but I'm sure willing to give it a try.
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Judy |
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rpf1007
Joined: 13 Feb 2008
Posts: 831
Location: Chicago
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| Posted: Mon Jun 22, 2009 5:28 pm Post subject: |
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wow- this does sound cool. It would certainly cut down on time and space!
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