“…However, there are some limitations since these materials have no gluten content. Some efforts have been made in material application with modification of raw material pre‐treatment, processing technology, and technical addition to replace gluten functionality (Baah, Oduro, & Ellis, ; Fiorda, Soares, da Silva, Souto, & Grosmann, ; Leonel, Souza, & Mischan, ; Sarawong, Schoenlechner, Sekiguchi, Berghofer, & Ng, ).…”