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*To whom correspondence should be addressed. E-mail: seguchi@suma.kobe-wu.ac.jp Introduction Celiac disease (CD) is an intestinal intolerance to gluten or gluten-like proteins in wheat, rye, barley, and oats that causes mucosal lesions and nutrient malabsorption in genetically predisposed individuals (Wieser et al., 2012; Catassi and Yachha, 2009). In countries populated by individuals of European origin, CD affects approximately 1% of the general population. In many developing countries, the frequency of CD is likely to increase in the near future, given the widespread tendency to adopt a Western, gluten-rich diet. Toxicity of gluten traces (10 _ 50 mg daily) in the celiac diet was reported (Catassi and Fasano, 2008). With the availability of improved and more accessible diagnostic tools, CD is now more frequently recognized in many countries, in both children and adults. To produce a new gluten-free bread, banana flour was selected in this study. Bananas are easily obtained and popular throughout the world. Black (over-ripe) banana flour was selected for use in this gluten-free bread. While the green (un-ripe) banana contains 20% starch and the ratio of starch/sugar is 20/1, the ratio becomes 1/20 with ripeness (Noro et al., 2011), i.e., the starch granules almost completely disappear and sweetness increases with ripeness. When the banana is over-ripe the polysaccharides in cell walls degrade and the texture of the banana becomes softer. It was reported that pectin in the banana cell walls dissolves at the same time as starch degradation to sugar, and the cell walls contain lower levels of polysaccharide than other fruits (Kojima et al., 1994). Mbeguie-A-Mbeguie et al. (2009) monitored the expression of cell-wall modifying genes in peel tissues during post-harvest ripening of Cavendish banana fruit, and three pectin methylesterase (PME) and seven xyloglucan endotransglycosylase/hydrolase (XTH) genes were isolated. The accumulation of their RNAs and those of polygalacturonase, expansin, and pectate lyase genes Original paper

Development of Gluten-Free Bread Baked with Banana (Musa spp.) Flour