The only way to treat celiac disease, gluten-dependent celiac disease or gluten enteropathy, is to completely eliminate gluten proteins from foods, and this entails a strict adherence to a gluten-free diet. The objective of the research study was to develop a recipe for gluten-free muffins and to compare the quality of buckwheat, millet and buckwheat-millet muffins produced in two flavour variants: sweet and dry taste. The quality tests of muffins comprised the assessment of their external appearance and crumb, measurement of colour parameters, analysis of texture profile parameters (TPA) and organoleptic assessment. Under the organoleptic assessment of sweet muffins, the buckwheat and buckwheat-millet muffins scored the best and as regards the dry tasting muffins, the buckwheat muffins were rated the highest and they were classified as a very good quality class. The quality of other muffins was classified as good. The colour of the analysed gluten-free muffins depended, to a varying degree, on the type of flour used and on other ingredients of the recipe. The crumbs of the tested muffins were of a similar elasticity while other parameters of their texture were significantly different. Based on the results obtained, it was found that the gluten-free flours tested and also their blends can be used to produce muffins of a good organoleptic quality and they might raise interest of consumers looking for valuable, tasty and, in the first place, dietary cereal products.
gluten-free muffins, millet flour, buckwheat flour, TPA, organoleptic assessment