Strategies for Controlling Glycemic Index of Gluten-free Foods
In recent years,with the increased occurrences of celiac disease and various chronic diseases,the de-mand for gluten-free food with low glycemic index(GI)has kept increasing.In this review,the effects of specific flours,such as grains(rice,millet,oats),pseudocereals(buckwheat,quinoa,amaranth),legumes,additional ingre-dients,including protein,lipids,dietary fiber,resistant starch,polyphenols,and processing methods,etc.,on GI of gluten-free foods were summarized.Furthermore,the bottleneck challenges and strategies for research on gluten-free foods with low GI were discussed.Therefore,this review provided a reference for developing low GI gluten-free foods with balanced nutrition,improving palatability,low price,meeting the needs of celiac disease patients.
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