Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

The gluten‐free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure‐ and texture‐forming agents, as source of nutrients and bioactive compounds, and as a low‐glycemic‐index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten‐free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten‐free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten‐free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten‐free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten‐free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.