Beyond common breads: Innovative gluten-free baked foods

Manivel, K. and Adhithya, A. Vasanth and Mon, A. Ajin and Moyeenudin, H.M. (2025) Beyond common breads: Innovative gluten-free baked foods. International Journal of Science and Research Archive, 15 (1). pp. 1211-1216. ISSN 2582-8185

In recent years there is an opportunity to sample a whole host of gluten free bread. From sourdough to whole grain, store bought to fresh from the bakery, For people who are suffering from this autoimmune disease, even a small amount of gluten can cause a lot of trouble. In the case of gluten-free bread, cutting out wheat, rye, barley and the other grains that provide gluten helps to avoid any such instances. So, if you or any of your loved ones have this condition, you should switch to gluten-free bread and other products as soon as possible. Some individuals have a bit of a sensitive digestive system which leads to some digestive problems from time to time. Gluten-free foods, mainly bread, help with some of these digestive problems which include bloating, diarrhoea or constipation, gas, fatigue and many other symptoms and some other symptoms that are rare. This article focuses on developing gluten-free bakery products, specifically sorghum cookies, coconut muffins, and jackfruit bread. The primary objective is to create nutritious and palatable alternatives for individuals with gluten sensitivities or those opting for gluten-free diets.