Baking without Gluten: Maximizing Nutrition without Compromising Appeal

Stephen F Austin State University, Baker Pattillo Student Center, Student Center Theatre and Twilight Ballroom

The purpose of the current study was to determine the appropriate adjustments needed to transform an ordinary muffin recipe into gluten-free (GF) muffins made with flaxseed meal (FM). Two batches of muffins were made, but all-purpose flour was replaced with FM, rice flour (RF), and xanthan gum in the experimental recipe. Participants conducted a sensory evaluation on both muffins. The GF muffin tasted similar to the control (C) but did not align with the C texture. This study illustrates the impact of GF flour components on baked goods and evidences the ability to create healthful and delicious alternatives for individuals who cannot consume gluten.