Non-conventional flours in the development of gluten-free food products

There has been a growing interest in the search for ingredients for the production of gluten-free products due to increased awareness of celiac disease (CD) prevalence. Thus, different research groups have been focused on investigating the use of different raw materials (maize, rice and pseudo-cereals) to substitute for gluten; however, these products do not always fulfill consumers' needs. For example, it has been reported that gluten-free products lack dietary fiber and bioactive compounds. Therefore, it is very important to develop gluten free foodstuffs with high nutritional quality ingredients. Non- conventional flours have been used as a source of non-digestible carbohydrates or bioactive compounds in the development of gluten-free products. Still, these studies have only focused on the effects of the addition of one of these two components while studies on their interaction have not been made. Therefore, the study of the carbohydrate digestibility and its relationship with the bioactive compounds in gluten-free products is of significant importance as it would help to understand the potential beneficial effects of its relationships with human health.