Can Carboxymethyl Cellulose(CMC) be used in gluten-free baking?
2026-04-13 10:39:06
Can Carboxymethyl Cellulose(CMC) be used in gluten-free baking?
Yes,CMC(carboxymethyl cellulose/cellulose gum)is very commonly and effectively used in gluten-free baking.It is one of the most popular hydrocolloid replacements for gluten in bread,cakes,cookies,and pastries.
Main roles in gluten-free products:
Mimics gluten structure
Improves dough elasticity,binding,and workability,which gluten-free flours(rice,corn,tapioca)lack.
Improves water retention
Reduces dryness and crumbling,keeping baked goods softer longer.
Enhances volume and texture
Helps the dough hold gas from leavening,creating a lighter,less dense crumb.
Reduces staling
Slows hardening and extends shelf life.
Improves sliceability
Prevents gluten-free bread from falling apart when cut.
Typical usage
Added at 0.3%–1.5%of flour weight
Often blended with xanthan gum for best results
References
GB/T 7714
Saha D,Bhattacharya S.Hydrocolloids as thickening and gelling agents in food:A critical review[J].Journal of Food Science and Technology,2010,47(6):587-601.
MLA
Saha,Dipti,and Suresh Bhattacharya."Hydrocolloids as thickening and gelling agents in food:A critical review."Journal of Food Science and Technology,vol.47,no.6,2010,pp.587–601.
APA
Saha,D.,&Bhattacharya,S.(2010).Hydrocolloids as thickening and gelling agents in food:A critical review.Journal of Food Science and Technology,47(6),587–601.
