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Breakfast cereals are a good choice to be incorporate in the breakfast meal. Therefore, few kinds of these cereals can not be eaten by people with celiac disease due the permanent gluten intolerance, due the presence of proteins from wheat, barley, rye and/or oat. The aim of this work was to develop a breakfast cereal by the mixes of three gluten free flours (sorghum, rice and chia), in order to give a product source of fiber, gluten free and with health benefits, such as reduced glicemic index, improving protein digestibility and with consid erable levels of essencial fatty acids.

Gluten free breakfast cereal from red sorghum wholemeal, brown rice and defatted chia flours