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AbstractA gluten-free diet is the only treatment for patients with coeliac disease, who report dissatisfaction with the availability and variety of products, especially bread and pasta. The aim was to compare availability, cost, nutritional composition and ingredients of gluten-free and conventional bread and pasta products. Census of breads and pastas available in online commerce belonging to the third largest supermarket chain in southern Brazil. Information was collected at supermarket′s and brand’s websites. One hundred and fourteen products were analysed (n = 37 breads and n = 77 pastas): 32.4% (n = 12) gluten-free breads and 18.2% (n = 14) gluten-free pastas. Both gluten-free breads and pastas were significantly more expensive when compared to gluten-containing breads and pastas. Gluten-free breads have higher fat content, gluten-free pastas have higher content of sodium and ingredients. Gluten-free breads and pastas are less available, more expensive and have lower nutritional value compared to conventional versions. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the knowledge of culinary students about celiac disease (CD) between the South and Midwest regions of Brazil. Students from the South region (n = 89) are more familiar with the term "celiac disease" (p = 0.009) and have greater knowledge about the concepts of celiac disease (p = 0.035) and gluten (p <0.001). They were also able to indicate sources of gluten-free cereals (p =0.003) and safe culinary practices (p = 0.026). Culinary students from the South and Midwest regions of Brazil have superficial knowledge although the knowledge of the Southerners is wider in comparison. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop gluten-free madeleine with classic organoleptic features as well as nutritional and sensory quality. In its formulation, the madeleine wheat flour was replaced by almond flour, rice flour, and xanthan gum. Proper ingredient and preparation technique choices has enabled the improvement of a product with acceptability rates over 90% among celiac and non-celiac tasters. In addition, it has lower calorie and lipid values as well as larger fiber content, significantly improving the nutritional product value when compared to those available in the market. [ABSTRACT FROM PUBLISHER]