We want to be normal! Perceptions of a group of Brazilian consumers with coeliac disease on gluten-free bread buns

Abstract

BackgroundA gluten-free diet is the only available treatment for coeliac disease. Adherence to the strict diet may be compromised by social, economic and sensory aspects. This qualitative study interviewed adult individuals with coeliac disease to identify perceptions on characteristics of available and ideal gluten-free breads. Gathered information could inform the development of an experimental product with optimal sensory characteristics. MethodologyIndividual interviews, thematic analysis of transcripts. ResultsAvailable gluten-free bread options were unanimously criticised. Ideal characteristics matched the ones of the savoury French bread roll traditionally consumed in Brazil by the general population. Convenience and social life were the main verbalised concerns. Nutritional composition and price were considered secondary to optimal sensory characteristics in a gluten-free bread bun. ConclusionParticipants had strong views on not being able to eat what they considered normal bread, and a gluten-free bread bun with the right sensory qualities meant more than just food. It represented the possibility of returning to the social routine they had previous to diagnosis. Identifying such expectations can not only contribute to the development of better products intended for their consumption, but also to gain insight on the daily difficulties faced by a good part of the population.