Mango Flour Proving To Be Suitable Substitute For Wheat In Baking

A Philippines-based baking company is now offering “healthilicious” treats made with mango flour. Because it is gluten-free, the flour is trickier to use, requiring substitute ingredients that provide binding capacity. In the case of Magic Melt Foods, egg white was the gluten substitute along with other healthful ingredients. This allowed them to make muffins, bread, energy bars, and sandwiches using mango flour. Their decision to offer mango-based baked goods is well-timed: market research projects consumer demand for natural and healthy bread and baked food products to reach $310 billion this year.