Celiac disease, a disease of the proximal small intestine, is caused by consumption of dietary gluten-rich foods in genetically predisposed individuals (Coppieters et al., 2020). Over the years, the seroprevalence of celiac disease has increased and emerged as a major global health problem. According to the survey conducted by BusinessWire (2021), a total population of over 6 million was diagnosed with celiac disease in seven major marketing (MM) countries, such as US, Germany, France, Italy, Spain, the UK, and Japan in 2020, which is forecasted to reach the annual growth rate of 0.53% by 2030. It is now important to target and reduce the spread of celiac disease through the development of a gluten-free diet using alternative ingredients, such as hydrocolloids and protein sources that can mimic the viscoelastic properties of the gluten network and to control the structural aspects of the dough (Cappelli et al., 2020). These combinations as a composite flour in the development of a gluten-free diet may be regarded as an alternative emerging treatment for celiac disease. However, many pharmaceutical companies are investigating to develop a novel curative therapy for celiac disease, but up to now, no emerging celiac therapy has reached phase III clinical trials. In fact, the gluten-free diet is the mainstay of the treatment for celiac disease to avoid an immunological cascade and other side effects caused by developing therapeutic drugs.