Recent advances in gluten-free baking and the current status of oats

The increasing demand for high-quality gluten-free (GF) bread represents a challenging task for the cereal technologist due to the low baking quality of GF flours as a consequence of the absent gluten network Currently, new technologies are under investigation as tools to improve the bread making performance of GF grains The interest in oats for GF baking is growing owing to the high nutritional quality and suitability for most celiac disease patients. The objective of this paper is to review the latest advances made in the development of high-quality GF bread with particular emphasis on oats and their position in the GF diet