Gluten-Free Bread Formulated with Flour Composed of Amazonian Tubers

Bread is popular consumed around a variety of cultures and countries. The wheat flour is its main ingredient traditionally. However, gluten is a component related to inflammatory and intolerance reactions in a specific population. Recently, the food industry faced the issue of making bread available for this population—celiac or gluten intolerant individuals. To do that, new nutritious and gluten free flours have been researched. The aim of this research was to develop gluten-free breads using flours from cará roxo (FCR) and cará de espinho (FCE). The chemical composition, nutritional value and microbiology quality control were performed. All flour (FCR and FCE) when used resulted in a consistent structured bread. After slicing the bread kept the structure. The gluten-free bread’s yield was 0.90%, which is similar when compared with wheat flour bread. Water activity and pH were not statistically different between the FCR and FCE bread. The titratable acidity was 0.5% for FCR and 0.46% for FCE bread. The ash (2.0%), fiber (3.0%) and total calories (337.82 Kcal/100 g) were higher in the FCE bread while FCR bread were higher in carbohydrates content (55.58%). All the samples presented an adequate microbial quality in terms of Salmonella sp., thermotolerant coliforms and Esherichia coli. FRC and FCE presented interesting characteristics to produce innovative and gluten-free bakery products.