Development of Healthy Gluten‐Free Double‐Layer Pita Bread: Nutritional, Technological, and Sensorial Properties

Bread is a commodity consumed by people all around the world. However, the prevalence of celiac disease and other gluten‐related disorders, such as gluten intolerance, prevented these people from consuming bread and other gluten‐containing foods. In this study, two gluten‐free (GF) double‐layer pita breads were developed containing tapioca flour and chickpea flour, respectively. Both of these breads are made from a base, free from allergens and synthetic additives, consisting of rice flour, cornstarch, guar gum, psyllium husk, yeast, sugar, and salt. The physicochemical properties, nutritional content, shelf‐life, and acceptability of the formulated breads in addition to that of an industrial GF mix, used as control, were determined. The chickpea‐based bread showed to have the highest moisture content (38.2%) but had a low rollability score and was the fastest to spoil. However, it showed more acceptability compared to the tapioca‐based bread and had the lowest fat content (0.71%) and significant highest values for protein (5.51%) and fiber content (4.46%). The tapioca‐based bread had higher rollability scores than the control bread with fat and fiber contents of 1.38%, and 2.19%, respectively. All of the tested samples showed decrease in moisture after 5 days of baking and a slight increase in yeast and molds, emphasizing the need for the GF breads to be consumed fresh or frozen for later consumption. All samples tested were below 20 ppm of gluten, making them safe for individuals with celiac disease. Chickpea and tapioca GF breads show a significantly lower caloric content (275 and 280 Kcal/100 g) compared to the control (370 Kcal/100 g). Moreover, the formulated GF double‐layer breads, made from natural raw material, present a potential substitute option for individuals seeking products without wheat or other gluten‐containing cereals and create avenues for the development of various GF products.