Diet therapy is one of the main approaches to the treatment of a wide range of diseases
of the digestive system. The treatment effectiveness of celiac disease depends on how
strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited
range of recommended foods and dishes, especially for children who are particularly sensitive
to dietary restrictions. In this case, the development of new types of specialized
gluten-free products is relevant, allowing to expand the diet both in terms of nutritional
value and taste diversity. This study concerns the recipe developments of dry gluten-free
mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw
materials intended for the nutrition of children over three years old suffering from celiac
disease. When developing the recipes, researchers used various combinations of rice and
amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied
in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry
powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes
made of rice and amaranth. Organoleptic evaluation showed that the studied samples of
gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According
to the calculated data, specialized gluten-free dry mixtures intended for children
over three years with celiac disease can serve as an important source of: vegetable carbohydrates
– from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82
g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products;
and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess
of gluten-free products can help to provide children with an adequate amount of
nutrients and energy.