In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer from CD have to follow a very strict diet and avoid any products which contain wheat, rye or barley. Avoidance of these cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Coeliac patients are not in position to eat some of the most common foods such as bread, pizzas, biscuits or drink beer and whiskey. Due to the unique properties of gluten, it is a big challenge for food scientists to produce good quality gluten free products.

The Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people suffering from Coeliac Disease as well as people suffering from gluten allergies is rising. In the United Kingdom, 10% of the population claims to be suffering from food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.

Science of Gluten-Free Foods and Beverages

Part 1

Celiac Disease: An Introduction

The Epidemiology of Coeliac Disease
Refractory Coeliac Disease: An Opportunity to Prevent a T-Cell Lymphoma

Part 2

Detection of Food Allergens and the Safety of Gluten-Free Foods

Gluten-Free Diet and Food Legislation
Challenges in Detecting Food Allergens—Analytical Methods in the Legal Context
Detection of Gluten and Related Proteins in Foods and Beverages, and Safety Issues Related to Gluten-Free Foods and Beverages— Specific Detection with the R5 Antibody in a Ready-to-Use Test Kit for Industry

Part 3

Plant Breeding to Produce Gluten-Free Raw Materials

Overview of Peptides Causing Celiac Disease and Strategies for their Elimination
Overview of Gluten-Free (Cereals and Other) Raw Materials and their Properties
Oats—An Overview from a Celiac Disease Point of View
Gluten-Free Ingredients

Part 4

Gluten-Free Cereal Products and Beverages

Novel Approaches in the Design of Gluten-Free Cereal Products
Exploitation of the Metabolic Potential of Lactic Acid Bacteria for Improved Quality of Gluten-Free Bread
Producing Gluten-Free Beer—An Overview
Malting of Sorghum and Buckwheat for Brewing Purposes—A Gluten-Free Alternative to Barley?

Part 5

Health and Functional Food

Dietary Fibre in a Gluten-Free Diet
Enzymes in the Production of Functional Food Ingredients—The Arabinoxylan Case

Part 6

Marketing, Labelling, Consumer Perception of Gluten-Free Foods and Beverages

The Role of the Coeliac Societies
Strategic Marketing of Gluten-Free Cereal Products and Beverages