Gluten-free cookies: A comprehensive review of substitutes for wheat flour

Abstract

Wheat flour, the main raw material used to make cookies, contains gluten and other proteins that cannot be consumed by people with celiac disease, gluten sensitivity or wheat allergy. This market is both an opportunity and a challenge for the food industry since wheat flour is important for the technological and sensory properties of the product and its replacement needs to be studied. The objective of this study was to carry out a comprehensive and critical review of the literature focusing on the investigation of alternatives to replace wheat flour in cookie formulations, discussing the potential of these raw materials based on the sensory, nutritional and technological quality of the product. To this end, searches were carried out on the Scopus, Web of Science, and Google Scholar databases. Rice flour is the most used substitute for wheat flour in cookies, resulting in a lighter color and higher protein, fiber and carbohydrate content. It is well accepted in sensory analyses when combined with other ingredients. However, there is no consensus on whether it makes cookies less hard and crumbly compared to traditional cookies. Amaranth, quinoa, sorghum and banana flours are also viable alternatives to wheat flour for cookies. Amaranth flour stands out for its high protein and fiber content, good sensory acceptance and similar cost to conventional flour, especially when combined with starch and others flours. Quinoa, rich in protein and fiber, improves the nutritional quality of cookies, but tends to be more expensive and harder; the use of starch can help soften its texture. Sorghum flour, although it increases the nutritional value of cookies, can result in a dark product with a strong taste, requiring further studies into its tannins. Banana flour, rich in fiber, can also help increase the sensory acceptance of gluten-free cookies. Some studies are using co-products that are normally discarded, and their use would reduce waste and environmental pollution. Studies also show that these cookies are accepted by healthy individuals. Although there are many options for gluten-free cookies, there is still a need for investment in the part of the industry and the development of industrial-scale processing to facilitate production.