Abstract: A gluten-free baking mix comprising at least one gluten-free starch source and at least one gluten-free pentosan source, wherein the ratio of starch to pentosan corresponds to 8:1 to 30:1 and the pentosan source is selected from synthetically produced pentosans, pentosans purified from plant parts, ground oil seeds, particularly corn oil pressing residues, rapeseed oil pressing residues, sunflower oil pressing residues and linseed oil pressing residues, ground plant parts having a high pentosan content, particularly corn husks, corn bran, rice husks, sunflower seeds, linseed, hempseed, soy flour, coffee bean flour and carrot flour, and from ground oil plant parts having a high pentosan content and mixtures thereof is disclosed herein.

Abstract: The present invention relates to the field of food production, in particular the production and provision of a gluten-free baking mix for the preparation of gluten-free baked goods and bread.

Abstract: The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobacilli.