Baked gluten-free goods are generally made of refined corn and rice starches and flours.
These ingredients result in products with textures that are almost comparable to the traditional ‘gluten-based’ ones, but the sensory profile (especially flavour) may lack characteristic aromatic notes.

Used in reduced amounts, CerealVeneta‘s semi-finished flours and mixes are a valid way to improve the aromatic qualities of gluten-free products. By using them in low percentages, the chemical characteristics necessary for structural maintenance are not altered.