Cereal-Derived Gluten-Free Foods

Cristina M.Rosell


During the last decades, the demand for gluten-free products has escalated due to the increased number of diagnosed celiac patients. The celiac patient population seeks gluten-free products resembling gluten-containing products, even with similar nutritional quality. The present chapter aims to provide information about the design and development of cereal-based gluten-free products as well as on their technological, nutritional and sensory characteristics. During the last decade there has been an exponential increase in the number of gluten-free products in the market. Initially, the development of these products focused on making economically viable and palatable products. However the current awareness of a healthy diet also applies to gluten-free foods. Gluten-free foods derived from grains are rich in carbohydrates and fats but deficient regarding some macronutrients and micronutrients. It is for this reason that gluten-free diets can generate unbalanced, long-term diets deficient in some nutrients. The addition of other ingredients/nutrients like omega-3 oils, specific proteins, fibers, probiotics and prebiotics is seen as an option to improve the nutritional composition of gluten-free foods.

Palabras clave

celiac, gluten free food, cereal

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