The gluten-free diet is, to date, the only efficacious treatment for patients with
Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence,
dramatically prompted changes in the dietary habit of an increasingly large population,
with a rise in demand of gluten-free products. The formulation of gluten-free bakery
products presents a formidable challenge to cereal technologists. As wheat gluten
contributes to the formation of a strong protein network, that confers visco-elasticity to the
dough and allows the wheat flour to be processed into a wide range of products, the
preparation of cereal-based gluten-free products is a process somehow difficult process.
This review focuses on nutritional and technological quality of products made with
gluten-free cereals available on the market. The possibility of using flour from naturally
low toxic ancient wheat species or detoxified wheat for the diet of celiacs is also discussed