Verify your email address to receive email notifications.

Verification sent. Please check your inbox to verify your address.

Unable to send verification. Please try again later.

  • Q&A with Australian Health Practitioners

    How can I make gluten free, lactose free, high protein bars work?

    I am missing one or two main ingredients that are preventing my slices to be able to be ised as breakfast bars etc. They fall apart a bit too much.
    What ingredients can I use that are both gluten abd lactose free and preferably vegetarian.
  • Find a professional to answer your question

  • Angela Jackson

    Exercise Scientist

    I have qualifications as an Exercise Scientist, Herbalist and Health Coach, with over 10 years experience in the preventative health industry helping people to improve … View Profile

    Hi, can you let me know what ingredients you've used in your recipe so far?

  • Alis Alexander

    HealthShare Member

    There are a number of ingredients you can use in the absence of gluten to help with binding. This will of course depend on what is already in your bar. Below is some general ingredients that will help, however.

    Egg is traditionally used for the purpose of binding as it has a high protein content making it strong & stretchy. Egg yolks also contain lecithin which brings water & fat together and prevents them from separating (called emulsification). A vegan alternative is soy lecithin granules. These can be purchased from supermarkets & healthfood stores and used as an emulsifier.

    Vegan options include ground linseeds and chia seeds. Both of these form a gel in the presence of liquid which will also help to hold ingredients together.

    If your slice is dry and crumbly, you may simply need to just add more moisture to the mix. You could try apple sauce or almond milk?

    If you are aiming for a crumbly muesli/ nut type bar, keep in mind that commercial muesli bars rely on a sugar syrup to hold everything together.

    I hope that helps.

  • Sharon Brooks

    Nutritionist

    Sharon, a Registered Nutritionist RNutr and Food Scientist runs a nutrition consulting business that specialises in proactive nutrition and disease prevention.Sharon runs corporate, school and … View Profile

    Hi There,

    Alis has covered the topic really well. A few other ingredients that may assist with binding are:


    - Combine apple puree and crushed dried or fresh dates to the mix with a small amount of macadamia nut oil. This will bind the ingredients and should prevent them falling apart.

    - Mashed banana can assist with the hold too


    Good luck :)  

  • Mel Haynes

    Nutritionist

    Chef, Scientist and Nutritionist. I specialise culinary nutrition and disease prevention with plant based diets. www.culinetica.com.au View Profile

    I make lots of bars and slices which use mejool dates to stick everything together.  I usually make mine with nuts, seeds and dates and they are great!

answer this question

You must be a Health Professional to answer this question. Log in or Sign up .

You may also like these related questions

Ask a health question

Empowering Australians to make better health choices