Gluten-Free Baked Goods Made from Sprouted Amaranth: The Use of Grape Seed Extract and Partial Dehydration in a Functional Recipe

Background: The growing prevalence of celiac disease and the global shift toward health-conscious eating are driving sustained demand for gluten-free baked goods. In the context of import substitution, the development of bakery products based on locally sourced plant materials is gaining particular relevance. Amaranthus cruentus L. is rich in protein, squalene, and biologically active compounds, yet its use is limited by the absence of gluten. Combining amaranth with Vitis vinifera seed extract and partial dehydration technology helps compensate for structural deficiencies and enhances the functional value of the final product.

Purpose: To develop and experimentally validate a gluten-free bakery technology based on germinated amaranth, incorporating grape seed extract and partial dehydration, aimed at improving nutritional value, enhancing textural properties, and increasing accessibility of preventive nutrition for individuals with celiac disease and consumers of functional foods.

Materials and Methods: The study employed Amaranthus cruentus seeds (‘Karakula’ cultivar, 2023 harvest), grape seed extract (GSE 95% series), supporting ingredients (buckwheat and brown rice flour, apple), and purified water. Sensory evaluation was conducted according to GOST 5667-2022 using a tasting panel. Physicochemical parameters (moisture content, acidity, porosity, and gluten content) were determined according to GOST 34835-2022.

Results: The developed formulation demonstrated high porosity (72%), balanced acidity (2.8°), optimal moisture content (47.2%), and complete gluten absence (<1 mg/kg), confirming the product’s suitability for gluten-free diets. The proposed technology preserves bioactive components, improves structural properties, and extends shelf life. Economic feasibility is achieved through the use of local raw materials and energy-efficient dehydration processes.

Conclusion: The proposed technology offers an effective solution to the challenges of gluten-free baking by delivering improved sensory and physicochemical characteristics, high nutritional value, and enhanced product accessibility. Further research will focus on scaling production, diversifying product lines, and clinically validating the nutraceutical effect.

1. Baraniak, J., & Dobrowolska, K. M. (2022). The dual nature of amaranth — Functional food and potential medicine. Foods, 11(4), 618. https://doi.org/10.3390/foods11040618

2. Bykova, S.V., Parfeno, A.I., & Sabel’nikova, E.A. (2018). Epidemiology of celiac disease in the world. The Almanac of Clinical Medicine, 46(1), 23–31. https://doi.org/10.18786/2072–0505-2018–46-1–23-31

3. Volkova, A. V. (2023). The influence of non-traditional grain raw materials on the amino acid composition of bread. Scientific and Economic Potential for Society’s Development: Theory and Practice: Proceedings of the All-Russian Scientific and Practical Conference (pp. 281–289). Blagoveshchensk: Far Eastern State Agrarian University.

4. Ivanova, N.N. (2025). The effectiveness of using amaranth flour in the production of small-piece bakery products. International Scientific Research Journal, (151). https://doi.org/10.60797/IRJ.2025.151.2

5. Morozova, D. A. (2021). Analysis of the antioxidant activity of grape seed extracts in gluten-free products. Chemistry and Technology of Food Products, 12(1), 34–40.

6. Nikitin, I. A. (2005). The use of amaranth flour and modified compositions based on it in bread technology [Dissertation for the degree of Candidate of Technical Sciences]. Voronezh State Technological Academy.

7. Pischikov, G.B., & Lazarev, V.A. (2024). Development of bakery products of increased biological value from non-traditional types of flour. Bulletin of SUSU. The series “Food and Biotechnology”. 2024, 12(4), 40–51. https://doi.org/10.14529/food240405

8. Ponomarev, S.V., Zotov, A.N., & Voronov, D.V. (2024). Phytochemical components, and industrial use of grape seeds. A brief overview of world research. Efficient Animal Husbandry, 1 (191), 70–73.

9. Popov, V. I., Bavykina, I. A., Zvyagin, A. A., Miroshnichenko L. A., & Bavykin D.V. (2024). The significance of amaranth products in the dietary nutrition of children with gluten intolerance. Nutrition Issues, 93(4), 14–21. https://doi.org/10.33029/0042–8833-2024–93-4–14-21

10. Ryzhakova, A. V. & Goloviznina, M. S. (2019). The use of alternative types of raw materials in the creation of glutenfree confectionery products. Food Industry: Science and Technology 12(3), 42–48.

11. Sidorova, Yu., Biryulina, N., Zilova, I., & Mazo, V. (2022). Amaranth grain proteins: Prospects for use in specialized food products. Nutrition Issues, 91(3), 96–106.

12. Tlif, A. I., Kondrat’eva, E. I., Chernyak, I. Yu., Dolbneva, O. V., Shtoda, I. I. & Golovenko, I. M. (2012). Prevalence of polymorphic variants of HLA DQA1 and DQB1 genes in patients with type 1 diabetes mellitus and celiac disease in the Krasnodar Territory. Kuban Scientifi c Medical Bulletin, (5), 65–70.

13. Tokhtieva, L. Kh. & Tokhtieva, E. A. (2022). Amaranth — A source of increasing the nutritional value of bread. Theory and practice of modern agricultural science (pp. 1097–1099). Novosibirsk: Novosibirsk State Agrarian University.

14. Fedyanina L. N., Smertina E. S., Lyakh V. A., Soboleva E. V. (2017). Experimental confirmation of the efficiency of functional bakery products containing extracts from far east plant and aquatic species. Food Processing: Techniques and Technology, 47(4), 84–91. https://doi.org/10.21603/2074–9414-2017–4-84–91

15. Cherkasova, E. A. (2024). Dynamics of morbidity and genetic features of celiac disease in children and adolescents living in the Stavropol Territory [Unhublished doctoral dissertation]. Stavropol State Medical University.

16. Shcherbakova, E.I., Kuznetsova, A.V. (2022) Prospects for the use of amaranth flour in the production of flour products (literature review). Food Product Expert, 2. https://doi.org/10.33920/igt-01–2202-01

17. Aderibigbe, O.R., Ezekiel, O.O., Owolade, S.O., Korese, J.K., Sturm, B., Hensel, O. (2022). Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review. Critical Reviews in Food Science and Nutrition, 62(3), 656–669. https://doi.org/10.1080/10408398.2020.1825323

18. Alvarez-Jubete, L., Arendt, E. K. & Gallagher, E. (2010). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 60(4), 240–257. https://doi.org/10.1080/09637480902950597

19. Ahmed, A., Akram, Q., Naz, W., Akhtar, S., Amjad, I., Ashraf, M., Shakeel, A., Saeed, A., Sarfraz, S., Shamim, F., Shahzadi, N., Kashif, M., & Mahmood, N. (2022). Possible revolutionary substitute to wheat: A review on nutrient rich and healthy diet development by pseudo cereals. Biological and Clinical Sciences Research Journal, (1). https://doi.org/10.54112/bcsrj.v2022i1.108

20. Balakrishnan, G, Schneider, RG. (2022). The role of amaranth, quinoa, and millets for the development of healthy, sustainable food products — A concise review. Foods, 11(16), 2442. https://doi.org/10.3390/foods11162442

21. Calderón de la Barca, A. M., Mercado-Gómez, L. E., Heredia-Sandoval, N. G., Luna-Alcocer, V., Porras Loaiza, P. M. A., González-Ríos, H., & Islas-Rubio, A. R. (2022). Highly nutritional bread with partial replacement of wheat by amaranth and orange sweet potato. Foods, 11(10), Article 1473. https://doi.org/10.3390/foods11101473

22. Eduardo, K., Bedoya-Perales, N., Escobedo-Pacheco, E., & Saldaña, E. (2024). Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence. Scientia Agropecuaria, 15(2), 251–267. https://doi.org/10.17268/sci.agropecu.2024.019

23. Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., & Arendt, E. K. (2012). Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science, 56(2), 239–247. https://doi.org/10.1016/j.jcs.2012.06.005

24. Graziano, S., Agrimonti, C., Marmiroli, N., & Gullì, M. (2022). Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review. Trends in Food Science & Technology, 125(2). https://doi.org/10.1016/j.tifs.2022.04.007

25. Kaur, N, Kaur, S, Agarwal, A, Sabharwal, M, Tripathi, AD. (2024). Amaranthus crop for food security and sustainable food systems. Planta, 260(3), 59. https://doi.org/10.1007/s00425–024-04490–3

26. Lohi, S., Mustalahti, K., Kaukinen, K., Laurila, K., Collin, P., Rissanen, H., Lohi, O., Bravi, E., Gasparin, M., Reunanen, A. & Mäki, M. (2007). Increasing prevalence of coeliac disease over time. Alimentary Pharmacology & Therapeutics, 26(9), 1217–1225. https://doi.org/10.1111/j.1365–2036.2007.03502.x

27. Jan N, Hussain SZ, Naseer B, Bhat TA. (2023) Amaranth and quinoa as potential nutraceuticals: A review of antinutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors. Food Chemistry: X, 18, 100687. https://doi.org/10.1016/j.fochx.2023.100687

28. Meena, V. S., Gora, J. S., Singh, A., Ram, C., Meena, N. K., Pratibha, Rouphael, Y., Basile, B., & Kumar, P. (2022). Underutilized fruit crops of Indian arid and semi-arid regions: Importance, conservation and utilization strategies. Horticulturae, 8(2), 171. https://doi.org/10.3390/horticulturae8020171

29. Monteiro, Sh.S., Schnorr, C.E., De.B. & Pasquali, M.A. (2023). Paraprobiotics postbiotics. Current state of scientific research and future trends toward the development of functional foods. Foods, 12, 23–34. https://doi.org/10.3390/foods12122394

30. Oprea, O. B., Popa, M. E., Apostol, L., & Gaceu, L. (2022). Research on the potential use of grape seed fl our in the bakery industry. Foods, 11(11), 1589. https://doi.org/10.3390/foods11111589

31. Peñalver, R., Díaz-Vásquez,W., Maulén, M., Nieto, G. (2024) Sustainable processes and physico-chemical characterization of artisanal spontaneous gluten (quinoa, amaranth and brown rice) compared to wheat sourdough. Sustainability, 16, Article 3297. https://doi.org/10.3390/su16083297

32. Rodríguez, M., Bianchi, F., Simonato, B., Rizzi, C., Fontana, A., & Tironi, V. A. (2023). Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: Phenolic composition,

33. bioaccessibility, and antioxidant activity. Food & Function, 15(2), 608–624. https://doi.org/10.1039/d3fo04494g

34. Ruiz-Aceituno, L., Casado,N., Arriero-Romo, E., Morante-Zarcero, S., Lázaro, A.;Sierra, I. (2024). Development of gluten-freebread based on maize and buckwheatand enriched with aromatic herbsand spices. Applied Sciences,14, Article 3348. https://doi.org/10.3390/app14083348

35. Savvateeva, L. V., Erdes, S. I., Antishin, A. S., & Zamyatnin, A. A. (2017). Overview of celiac disease in russia: regional data and estimated prevalence. Journal of Immunology Research, 1–8. https://doi.org/10.1155/2017/2314813

36. Siddiqui, S.A,. Mahmud, M.M.C,. Abdi, G,. Wanich, U., Farooqi, M.Q.U., Settapramote, N,. Khan, S,. & Wani, S.A. (2022). New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges.

37. Journal of Food Biochemistry, 46(9), Article e14185. https://doi.org/10.1111/jfbc.14185

38. Schoenlechner, R., Drausinger, J., Ottenschlaeger, V., Jurackova, K., & Berghofer, E. (2010). Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant Foods for Human Nutrition, 65(4), 339–349. https://doi.org/10.1007/s11130–010-0194–0

39. Šmídová, Z.; Rysová, J. (2022). Gluten-free bread and bakery products technology. Foods, 11(3), 480. https://doi.org/10.3390/foods11030480

40. Yalcin, E., Gok, I., & Ozdal, T. (2022). Effect of grape seed flour on the phenolic profile, antioxidant capacity and sensory properties of muffins. Latin American Applied Research, An international journal 52(3), 213–220. https://doi.org/10.52292/j.laar.2022.921

41. Yano, H. (2020). Recent advances in the understanding of gluten-free bread structure. npj Science of Food, 3, Article 7. https://doi.org/10.1038/s41538–019-0040–1

42.