Gluten-Free Cereal Products and Beverages assists in the development of gluten free products, the detection of gluten, and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Disease.

This book includes information on the advances in working with those alternatives to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable.

Gluten-Free Cereal Products and Beverages

Chapter 1: Celiac disease

Chapter 2: Labeling and regulatory issues

Chapter 3: Detection of gluten

Chapter 4: Rice

Chapter 5: Sorghum and maize

Chapter 6: Gluten-free foods and beverages from millets

Chapter 7: Pseudocereals

Chapter 8: Oat products and their current status in the celiac diet

Chapter 9: Hydrocolloids

Chapter 10: Dairy-based ingredients

Chapter 11: Use of enzymes in the production of cereal-based functional foods and food ingredients

Chapter 12: Sourdough/lactic acid bacteria

Chapter 13: Gluten-free breads

Chapter 14: Formulation and nutritional aspects of gluten-free cereal products and infant foods

Chapter 15: Malting and brewing with gluten-free cereals

Chapter 16: Cereal-based gluten-free functional drinks

Chapter 17: The marketing of gluten-free cereal products

Chapter 18: New product development: the case of gluten-free food products