Gluten-free bread

SEED’s MC (Methylcellulose) and HPMC (Hydroxypropyl Methylcellulose) exhibit unique thermal gelation properties that are critical for gluten-free bread success. During mixing and proofing at room temperature, these cellulose ethers remain in solution, providing lubrication and workability to the dough. As temperature increases during baking, they undergo thermal gelation, forming three-dimensional networks that trap gas bubbles and provide structural support analogous to gluten strands in traditional bread.
CMC (Carboxymethyl Cellulose) contributes excellent binding properties and viscosity control in gluten-free dough systems. Its high water-holding capacity and ability to form viscous solutions at low concentrations strengthen the dough matrix, improve gas retention during fermentation, and enhance final bread volume.
EC (Ethyl Cellulose) serves as a specialized ingredient in certain gluten-free formulations, particularly those requiring enhanced moisture barrier properties or extended shelf life.