Abstract
The article is devoted to the current problem of expanding the range of gluten-free food products. The technology for preparing crumbly cookies for special nutrition using gluten-free corn, rice and buckwheat flour of high nutritional value is presented. The organoleptic and physicochemical parameters of crumbly cookies made from gluten-free flour were determined. As a result, a recipe for crumbly cookies made from gluten-free flour was developed. The resulting product is recommended for consumption as a dessert by people suffering from celiac disease, as well as those who need to adjust their diet.
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