Exploring the use of gluten-free flours in innovative bakery product development: A comprehensive review

Abstract

Rising incidence related to gluten illness, have gained significant attention and more demand for gluten free diet. This upsurge can be traced not only from the population that suffered from gluten–related disorders but also people who prioritize healthy lifestyles and practicing gluten free diets. The availability of gluten-free bakery products has increased dramatically in the last five years. Typically, conventional wheat products like pastas, breads, crackers and baked goods contain gluten. Nevertheless, numerous gluten-free alternatives exist, utilizing different flours and grains. However, developing an innovative gluten free product with highly acceptable sensory properties is the most challenging task. In addition to its nutritional advantages over regular wheat flour, gluten-free flours have higher levels of protein, fiber, vitamins and minerals. This can lead to bakery products having reduced levels of harmful fats, refined carbohydrates and sugars, making them a better choice for people trying to adopt a diet with a healthy lifestyle. Those who have celiac disease or gluten sensitivity can find a safe substitute that doesn't cause side effects of gluten. Diverse dietary preferences are catered by the bakery industry's increasing awareness of accessibility to gluten- free choices. The size of the market for gluten-free baking offers potential for innovation, technological improvement and adaptation to shifting consumer preferences. Hence, incorporating a range of gluten-free flours into a diet can enhance dietary diversity, which is beneficial for nutrition and overall health. This article reviews the use of gluten free flours in baking.