{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T17:06:35Z","timestamp":1789578395050,"version":"build-2803163510"},"reference-count":201,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2018,10,2]],"date-time":"2018-10-02T00:00:00Z","timestamp":1538438400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.<\/jats:p>","DOI":"10.3390\/nu10101410","type":"journal-article","created":{"date-parts":[[2018,10,2]],"date-time":"2018-10-02T11:30:02Z","timestamp":1538479802000},"page":"1410","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":258,"title":["A Review on the Gluten-Free Diet: Technological and Nutritional Challenges"],"prefix":"10.3390","volume":"10","author":[{"given":"Dalia","family":"El Khoury","sequence":"first","affiliation":[{"name":"Department of Family Relations &amp; Applied Nutrition, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Skye","family":"Balfour-Ducharme","sequence":"additional","affiliation":[{"name":"Department of Family Relations &amp; Applied Nutrition, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Iris J.","family":"Joye","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,10,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Wrigley, C., Bekes, F., and Bushuk, W. 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