Gluten Free

UltraLIFT™ Baking Functional Ingredient

Elevate Every Batch: Clean-Label Volume, Tenderness & Texture

UltraLIFT™ is a clean label ingredient designed to improve the texture, volume, and processability of gluten-free bread formulations. UltraLIFT™ is ideal to replace gluten and other additives in your bakery application with outstanding nutritional properties.

UltraLIFT™ Flour

A Highly Nutritional Gluten Free Binder & Thickener

Improve product volume
Increases dough elasticity
Improve crumb structure
Low usage rate
Reduce or eliminate the need for gums
Makes baked goods more moist and tender
High oil and water retention capacity
Stabilizes product volume after baking

Haven’t tried it yet? Here is some feedback from customers who have:

Gluten-free yeast breads have doubled in volume after resting
Sweet baked goods have a more tender bite
Helps vegan baked goods increase and maintain volume
Improved dough extensibility for pizza and crackers
Extra lift in pancakes and waffles
Lighter density in high protein and high fiber formulas

Results are at low usage levels of 0.5% to 2%.

Get a Quote

Nu Life Market offers UltraLIFT™ Flour in bulk quantities for commercial food producers and chefs. Please contact our office at (866) 962-5236 for more information or add UltraLIFT™ Flour to your RFQ.

Bulk Options

25 lb bags
50 lb bags
2000 lb totes

Request a Sample

Better Bread Texture

UltraLIFT™ is a proprietary, gluten-free baking enhancer developed by Nu Life Market to deliver unmatched performance in gluten-free and clean-label baked goods. Designed to increase dough elasticity, lift, and moisture retention—while reducing reliance on gums—UltraLIFT™ helps bakers achieve lighter, more tender, and better-structured products at remarkably low usage rates. Ideal for breads, muffins, pancakes, pizza dough, and more, UltraLIFT™ is your go-to functional ingredient for next-generation baking.

Key Features

Ready to create lighter, softer, better-performing baked goods—without gums or compromise?

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Improved Volume & Oven Spring

Achieve greater lift and airiness—gluten-free breads double in volume post-proofing.

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Increased Dough Elasticity & Extensibility

Enhances handling and shaping of doughs, especially for crackers, pizzas, and flatbreads.

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Superior Crumb Structure & Tenderness

Yields a moist, delicate bite—ideal for sweet goods, cakes, and high-protein bakes.

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Reduced or Eliminated Gums

Eliminate xanthan and guar gums with clean-label functionality consumers trust.

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High Oil & Water Retention

Locks in moisture for extended softness, better freeze-thaw performance, and improved shelf life.

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Low Usage Rate, High Impact

Effective at just 0.5% to 2% inclusion—formulation-friendly for diverse bakery applications.

Product Certifications

All of our products are certified by the Gluten-Free Certification Organization (GFCO) and our facility is audited annually by a third party for GFSI compliance through FSSC 22000 certification. All of our equipment and processing facilities are free of gluten, soy, peanuts, and dairy.

Frequently Asked Questions

UltraLIFT™ works by binding moisture and improving dough structure, resulting in better rise, softer crumb, and improved elasticity—without synthetic additives.

It’s highly effective in gluten-free yeast breads, sweet baked goods, pancakes, waffles, pizza dough, and crackers. It also boosts performance in high-protein and high-fiber formulations.

Yes. It’s produced in Nu Life Market’s dedicated gluten-free, soy-free, and peanut-free facility and aligns with clean-label standards.

In most cases, yes. UltraLIFT™ can reduce or completely eliminate the need for gums like xanthan or guar, depending on your formula and application.

Results are achieved with as little as 0.5% to 2% usage. Our food scientists can guide you on optimal inclusion levels for your application.

Yes. For commercial bakeries and product developers, Nu Life Market offers UltraLIFT™ in bulk quantities. Contact our team at (866) 962-5236 or add UltraLIFT™ to your RFQ to learn how it can transform your baking performance.

UltraLIFT™ Flour

Get a Quote

Bulk Options

Better Bread Texture

Key Features

Improved Volume & Oven Spring

Increased Dough Elasticity & Extensibility

Superior Crumb Structure & Tenderness

Reduced or Eliminated Gums

High Oil & Water Retention

Low Usage Rate, High Impact

Product Certifications

Frequently Asked Questions

How does UltraLIFT™ improve baked good performance? + −

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Is UltraLIFT™ suitable for clean-label and allergen-free products? + −

Can UltraLIFT™ replace gums in my formulation? + −

What is the recommended usage rate? + −

Do you offer product samples for testing? + −