ABSTRACT
The gluten intolerant individuals may encounter three types of medical conditions associated with gluten, that is, celiac disease, allergy to wheat and nonceliac gluten sensitivity. The major gluten sources are wheat, rye, barley, and oats. Management through gluten-free diet using alternative sources (such as rice, millets, pseudo-cereals, legumes, and others) is the only solution for the gluten intolerants. The traditional Gluten-free foods like idli, dosa, paddu, uthapam, tofu, and others are traditional alternatives to the gluten-containing foods. Various formulations of gluten-free bread, biscuits, cake, cookies, pasta, and spaghetti have been standardized by the food scientists. Consumer requirements have suggested the food industry to continuously improve the formulations and processing methodologies used for gluten-free foods.
