The article presents the physical and chemical profile of gluten free bread, comprising gluten free composite flour, eggs, dry yeast, salt and water. The composite flour consists of 50% wheat starch, 25% amaranth and 25% chickpea flour. The composite flour production scheme and gluten free bread process flow diagram are designed. The gluten free bread is characterized by its higher weight, volume and porosity values as compared with wheat bread. Developed gluten free bread does not contain toxic elements, mycotoxins. The concentration of cesium-137 and strontium-90 is in low quantity and far less than regulation standards.


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