Cookies are a popular snack worldwide, but the presence of gluten in most wheat-based
cookies poses problems for people with gluten intolerance. Furthermore, gluten-free
products are often deficient in nutraceuticals. This study investigated the potential of two
traditional Indian rice landraces, Kalanamak and Chak-hao, as alternative cereals for
producing whole grain gluten-free cookies with enriched bioactive compounds. The study
also evaluated the influence of whole grain rice flours (WGRFs) and different sweeteners on …