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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #272469
Title: Whole grain gluten-free flat breads

Author
item Kahlon, Talwinder
item Chiu, Mei Chen

Submitted to: Cereal Foods World
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/10/2011
Publication Date: 1/15/2012
Citation: Kahlon, T.S., Chiu, M.M. 2012. Whole grain gluten-free flat breads. Cereal Foods World. 57(1):6-9.

Interpretive Summary: Whole grain gluten free (without yeast or chemicals) flat breads of corn, millet, brown rice and sorghum were evaluated. Flat breads can be easily made at home as well as commercially. They are low in fat and calories, and a good source of fiber and minerals. Whole grain gluten free flat breads were evaluated by 126 volunteer panelists and determined to be acceptable for corn-83%, sorghum-79%, brown rice-77% and millet-50%. Flat breads in our daily diets would increase whole grain consumption, offer a tasty choice to gluten sensitive individuals, and establish healthy eating habits that would promote human fitness.

Technical Abstract: The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food health claim labels for food containing 51% whole gains and 11 g of dietary fiber. This is the only report demonstrating innovative whole grain gluten free (without yeast or chemicals) products. Whole grain gluten-free flat breads were prepared with corn, millet, brown rice and sorghum flours. Dough formulations containing 2g salt and 40 ml canola oil are given: Whole grain flour, instant potato in g and water in ml were 1) Corn 400, 0 and 520; 2) Millet 300, 100 and 432; 3) Brown Rice 300, 100 and 420; 4) Sorghum 300, 100 and 450 respectively. Dough (about 100 g) was rolled into 14 cm round flat breads. Flat breads were cooked on a lightly oiled grill at 375 degrees F for 8 minutes. Taste panels of 126 in-house volunteers resulted in 83%, 50%, 77% and 79% acceptance of novel health promoting gluten-free breads. Each flat bread contained 30-40 g and 58-78% whole grains and 3 g of dietary fiber. Gluten sensitive individuals would be able to consume these whole grain flat breads. The recipies offer consumers additional nutritious choices and could lead to increased whole grain consumption.