Russian Scientists Develop Gluten-Free Bread with High Protein Content

Scientists at Perm Technical University in Russia have formulated gluten-free bread recipes that contain two to three times the amount of protein and fat compared to locally available varieties, while also having a lower carbohydrate content.

Gluten contributes to the texture of baked goods and the dough's rise during fermentation, but its consumption causes intestinal damage and malabsorption in individuals with celiac disease, which affects approximately 1-2% of the global population, estimated between 80 and 150 million people.

The only method to prevent complications from celiac disease is the complete elimination of gluten from the diet.

Typically, gluten-free bread is made from refined starches such as rice, corn, or potatoes; however, these breads tend to be low in protein and fiber, have a high glycemic index, and spoil quickly.

The Russian researchers utilized a combination of buckwheat flour, chickpeas, velvet beans, flax seeds, and sesame seeds, replacing sugar with artichoke syrup and adding plant fibers extracted from psyllium seeds.

Laboratory tests revealed that the nutritional value of the new bread samples significantly exceeds that of existing Russian gluten-free bread. Protein content increased by two to three times, carbohydrate levels decreased by 30-50%, and the average glycemic index dropped by 20-30%, which helps prevent sharp blood sugar spikes.

These innovative mixtures can be used in bakeries and bread factories, as all ingredients are readily available in local markets.