A study on rice and buckwheat based diet and its role in celiac disease: an overview

Abstract

Celiac disease results in inflammatory damage to the small intestine mucosa that is immunologically mediated. The nutritious value of the diet and how well it treats diseases like gluten sensitivity have drawn the attention of health professionals. By reviewing the literature we aim to prepare a clear image of the current justifications behind the use of gluten-free diets for celiac disease, as well as the role of rice and buckwheat based gluten-free diet and its development. Rice and buckwheat flours don’t possess gluten, therefore can be used in gluten-free products formulation and are suitable and safe ingredients for celiac patients. Both rice and buckwheat have prominent nutritional value with number of health benefits and has been used since long period of time in gluten-free and non-gluten-free diets. Different processing strategies have also been developed to reduce the gluten content of flours that include gluten and enhance the rheological characteristics of products that don't contain gluten.

A flour composite mixture for gluten-free confectionery

“…Various scientists have used the gluten-free raw materials selected for our gluten-free flour blends. For example, a review article by the authors presents the preparation of bread, cakes, pates, and snacks for the dietary nutrition of patients with celiac disease using rice, buckwheat, corn, and quinoa flour [22]. Also, 14 recipes for instant pasta using various structure formers have been developed from a mixture of rice, buckwheat, and soy flour [23].…”