Bread is favored by consumers for its nutrition and convenience, which become one of the most widely consumed foods in the world (Azizi et al., 2020;Păcularu-Burada et al., 2020). Gluten produces aggregate, giving dough viscosity, elasticity, and cohesion, which is a major influential factor in baked products' structural characteristics (Silva et al., 2020). Glutenin is found mainly in wheat, rye, and barley (Cukrowska et al., 2017). Wheat contains high prolamin and glutenin, which endowed gluten adhesive and stretchy, forming an elastic network that can obtain light, soft, and chewy bakery products (Xie et al., 2020). Thus, most of the bread was made from wheat.However, it turns out that patients with celiac disease (CD) are intolerant of gluten from wheat, rye, and barley (Serena et al., 2020).CD is one kind of autoimmune disorder (autoimmune enteropathy), which occurs in genetically susceptible individuals exposed to gluten (Sabino et al., 2020). It can cause small intestinal mucosa structural change, resulting in nutritional absorption impaired, diarrhea, and weight loss (Rondanelli et al., 2019). So far, the remedy for CD patients is a gluten-free diet (GFD) (Ruiz-Carnicer et al., 2020).The food with gluten content less than 20 mg/kg can be safely consumed for CD patients (Daly et al., 2020). However, many glutenfree foods are low in fiber, vitamin, and high in fat, sugar, which can easily lead to constipation, obesity, and cardiovascular diseases
