Pehlıvanoglu, HalımeKarasu, ErvanurYasa, Esra NurGökduman, KübraBardakcı, Hamide FeyzaDemirci, Mehmet2024-10-292024-10-2920212148-2683https://doi.org/10.31590/ejosat.994986https://search.trdizin.gov.tr/tr/yayin/detay/1176286https://hdl.handle.net/20.500.11776/13069The present study aimed to produce gluten-free salty cakes for celiac patience and enhance their functionality by using different nutritionally rich flours. For this purpose, ten different cake formulations were prepared using gluten-free flours, including buckwheat, rice, corn, chickpea, and quinoa flour either as alone or mixture. Physicochemical properties of doughs and final products were analyzed and compared to the control. While viscosity, density, pH, and rheological analysis were conducted in dough samples, color, textural and sensory properties, and mass, volume, baking loss, ash, and moisture analysis were performed in the cakes. Corn cake was found to be the closest sample to control in many sensorial properties, rice cake was found to be the closest in interior color parameters. Regarding dough analysis, the viscosity of chickpea was found to be higher than those of other samples. While the volume of corn dough was the highest, weight was found to be the highest in mixture 1 sample. G’ and G’’ values of quinoa dough were the highest.en10.31590/ejosat.994986info:eu-repo/semantics/openAccessFunctional foodsceliac diseasesalty cakegluten-freeArticle0278498571176286