Abstract
This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.
Highlights
Well over 6000 years people have been making flatbreads
Flatbreads were cut into 8 sectors with a pizza cutter and all four kinds of flat bread samples were presented to the volunteer taste panel Figure 5 (A) quinoa; (B) teff; (C) amaranth; and (D) buckwheat
The data suggest that lighter color flatbreads of quinoa and amaranth were preferred for Color/Appearance over dark colored teff and buckwheat, brown color teff was favored over charcoal brown color buckwheat
Summary
Well over 6000 years people have been making flatbreads. The oldest baker’s oven in the world was known in Babylon in 4000 BC. Crepes and pizza are flatbreads that contain baking powder or eggs or yeast Other food ingredients such as meats, vegetables, condiments or spices may be incorporated into the dough. Most people with celiac disease can tolerate foods with very small amounts (20 ppm) of gluten. Other serious health problems may include diabetes, autoimmune thyroid disease and intestinal cancers Before this FDA rule there were no federal standards or definitions for the food industry to use in labeling products “gluten-free”. The object of the study reported was to offer every house hold the option to make fresh ancient whole grain gluten-free flatbreads and give family additional choices to increase the whole grains consumption in every meal. Flatbreads using gluten-free ancient whole grain quinoa, teff, amaranth and buckwheat were evaluated
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