Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial

Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial

Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley. Gluten-free bread frequently has a lower nutritional quality and different texture relative to gluten-containing co...

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Bibliographic Details
Main Authors: Lisa Garnweidner-Holme, Monica Hellmann, Christine Henriksen, Elisabeth Austad, Solveig Ivara Watters, Line Gaundal, Knut E. A. Lundin, Mari C. W. Myhrstad, Vibeke H. Telle-Hansen
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
coeliac disease
bread
randomised controlled trial
fibre-rich
Online Access:https://www.mdpi.com/2304-8158/12/23/4338

Internet

https://www.mdpi.com/2304-8158/12/23/4338

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