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Scientists and technologists continue in their quest to improve the quality of gluten\u2010free products. Their main goal is to create a product of a similar standard to the gluten\u2010containing products, currently on the market. However, the quality of these products still tends to be poor. Bread products have a low volume, pale crust, crumbly texture, bland flavor and a high rate of staling. Other gluten\u2010free products contain minimal nutrition and substandard product characteristics, for example, pasta having an inferior texture, sauces which separate more easily. The main focus of this review is to discuss the most recent advances in gluten\u2010free research which have arisen between the years 2011 and 2013. In particular, the manuscript focuses on ingredients and processing methods which have been documented to develop or improve the processing characteristics and nutritional properties of gluten\u2010free products.<\/jats:p>","DOI":"10.1111\/1750-3841.12479","type":"journal-article","created":{"date-parts":[[2014,5,1]],"date-time":"2014-05-01T18:08:32Z","timestamp":1398967712000},"source":"Crossref","is-referenced-by-count":80,"title":["State of the Art in Gluten\u2010Free Research"],"prefix":"10.1111","volume":"79","author":[{"given":"Norah","family":"O'Shea","sequence":"first","affiliation":[{"name":"Food Chemistry and Technology Dept Teagasc Food Research Centre  Ashtown Dublin 15 Ireland"},{"name":"Dept. of Food and Nutritional Sciences Natl. Univ. of Ireland  Cork Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elke","family":"Arendt","sequence":"additional","affiliation":[{"name":"Dept. of Food and Nutritional Sciences Natl. 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