Biscuits are an easy-to-carry snack product, inexpensive, ready to eat, with a long shelf life consumed by all age groups. Biscuits are generally formulated from flour, oil and sugar. The percentage of sugar is approximately between 30% and 40% (Nagi et al., 2012;Van der Sman & Renzetti, 2019). Moreover, sucrose is used because of its significant effect on the formation of a dough, structure, and texture as well as on the quality of the final product (Devi & Khatkar, 2016;Laguna et al., 2013;Zoulias et al., 2002). However, it is well known that high sugar intake is related with a several of health issues such as diabetes mellitus, obesity, tooth decay, and cardiovascular disease (Lang et al., 2021;Malik & Hu, 2012;Milner et al., 2020;Yin et al., 2021). Recently, consumer's demand for healthier products with increasing nutritional awareness causes to rise in the interest in low-sugar bakery products. This situation leads the food industry to develop new products with high nutritional values (high protein and dietary fiber, low fat, sugar, salt, etc.) or to reformulate existing products.Celiac disease (CD) is a chronic systemic autoimmune disorder where the body cannot handle the effect of gluten. If left untreated CD can lead to serious complications, such as intestinal cancers, osteoporosis, anemia, and infertility (Dimidi et al., 2021;Elli et al., 2019).In addition, celiac patients have several nutritional deficiencies such as protein, minerals (iron, calcium, and magnesium), vitamins, and dietary fiber. The only treatment for suffering from celiac disease lifelong gluten-free diet (
