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September 5, 2025Frontiers in NutritionOpen Access

Development and quality assessment of gluten-free cookies using rice flour and date fruit

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Experimental formulation improves nutritional profile of gluten-free cookies for those with gluten sensitivity, suggesting practical substitutes.

Cookies formulated with rice flour and date fruit showed improved proximate composition for gluten sensitivity.
Increasing levels of date paste enhanced nutritional composition, while physical attributes decreased with greater substitutions.
Organoleptic characteristics of the cookies indicated consumer acceptance under various treatments.
The findings suggest that date fruit can effectively substitute for wheat flour in cookies for those with gluten intolerance.

Akram et al. (2025) studied this question.

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Experimental formulation improves nutritional profile of gluten-free cookies for those with gluten sensitivity, suggesting practical substitutes.