Gluten-free noodles

Gluten-free noodles are a great nutrient-rich food, which is suitable for daily consumption and is even more suitable for people who have celiac disease or gluten intolerance. In Asia, many raw materials such as rice, oats, buckwheat, potatoes, sweet potatoes, mung beans, corn, cassava, and konjac are used to produce gluten-free noodles. The network structure of gluten-free noodles relies mainly on the gelatinization of starch to bind the various materials together. This chapter focuses on the processing technology, product evaluation, quality factors, and nutritional values of rice noodles, oatmeal noodles, soba noodles, and starch noodles including potato starch, sweet potato starch, mung bean, corn, cassava, and konjac starch.