Results of a study published in the Journal of Cereal Science indicate it may be possible to make gluten-free breads using the enzyme transglutaminase enzyme (TGase) with brown rice and buckwheat flours. The replacement of the gluten network in the development of gluten-free cereal products has posed significant challenges in the past.

The aim of the present study was to investigate the effectiveness of TGase application in improving the baking performances of gluten-free flours without addition of any hydrocolloids.

Reference: Journal of Cereal Science July 2008, Volume 48, Issue 1, Pages 33-45.