US20190281841A1 – September 19, 2019 – GLUTEN FREE AND GRAIN FREE COMPOSITIONS OF FLOUR AND METHODS OF MAKING SAME

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Inventors :

LORI WEISENBACH CORNETT; KENNETH D. CORNETT

Owner :

CORNETT, LORI WEISENBACH CORNETT, KENNETH D.

Application Number :

US16214080

Document Number :

US20190281841A1

Priority Date :

December 9, 2018

Filing Date :

December 9, 2018

Date of Grant/ Publication :

September 19, 2019

Class :

A21D13 / 066; A21D13 / 045; A21D2 / 18; A21D2 / 36; A21D13 / 41

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.

Claim(s)

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.;
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.;
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.

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