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The celiac disease is a mucosa inflammation from small intestine after gluten consumption. Gluten is present in many flours and has a very important role in baking. To develop and evaluate the acceptance of two glutenfree adapted recipes for children from a private school in São Paulo. In a cooking workshop were two gluten-free recipes: honey bread and apple cake. Upon consumption, 213 children were rated of acceptance from a hedonic scale. 11 children didn't taste the honey bread, for allergy reasons or refusal. On average, the acceptance of gluten-free vegetable honey bread was 80.2%. From 210 children who evaluated the gluten-free apple cake, two did not taste due to egg allergy. On average, the acceptance of gluten-free apple cake was 73,3% Both recipes were adapted by replacing wheat flour by rice flour, potato starch and sweet flour. The powdered chocolate in the honey bread was replaced by pumpkin, squash and beet; respecting the healthiness. The apple in the cake; has among the benefits a low sugar content. The color, combined with the texture and aroma contributes to acceptance. The products were well accepted, allowing successfully adaptations of gluten-free recipes with good acceptance and ease of preparation.

RECEITAS PARA CELÍACOS: pão de mel e bolo de maçã sem glúten