Legumes such as beans, peas, lentils, soya or lupins in form of flour or coarse grain can be used as additional ingredients for gluten-free baked goods. Oilseeds such as linseed, sunflower seeds or pumpkin seeds are suitable, as well. In addition, it is important to analyse the gluten content of these raw materials.
When working with legumes and seeds, it can be advantageous to pre-swell them in the form of a soaked grain. This helps to achieve a moister crumb.
