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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #205268
Title: RICE BREAD FOR PEOPLE WITH CELIAC DISEASE

Author
item Kadan, Ranjit
item SCHLUCKEBIER, MARY - CELIAC SPRU ASSN.

Submitted to: American Institute of Baking
Publication Type: Review Article
Publication Acceptance Date: 4/12/2007
Publication Date: 6/24/2007
Citation: Kadan, R.S., Schluckebier, M. 2007. Rice bread for people with celiac disease. American Institute of Baking International. XXIX(1):1-6.

Interpretive Summary:

Technical Abstract: This technical bulletin was written to describe new process to make whole rice bread (WRB) for Celiacs, a disease caused by proteins found in wheat, barley and rye. The rice is free of these proteins and hence an ideal grain to develop foods for Celiacs. Absence of these proteins, however make it difficult to make baked product from rice and hence few whole rice baked products are available in the marked. The bulletin describe a simple, economical and convenient methods to make WRB both by the consumers in their homes and can also be easily adopted by commercial bakers to supply the bread by mail order, etc. The bulletin will be sent to over 11,000 Celiac Sprue Association, USA, Inc. members and the American Institute of Baking members.