Perm Polytechnic University scientists have created gluten-free bread recipes adapted for domestic raw materials. This is important for people with celiac disease and gluten intolerance, who have to completely eliminate regular bread from their diet.

Gluten-free bread is now often made from refined starches, so it is low in protein, fiber, and trace elements, and sugar levels can rise rapidly after eating. The new mixtures were made on the basis of rice, corn, buckwheat, chickpea, amaranth, flax and sesame flour. Jerusalem artichoke syrup and psyllium vegetable fiber were also used.

Compared to their Russian counterparts, the new samples contain 2-3 times more protein and fat, 30-50% less carbohydrates, and a 20-30% lower glycemic index. This bread can be suitable not only for people with gluten intolerance, but also for diabetics.

@blackponed