Gluten-free bread (GFB) is a specialised product designed to meet the needs of people with coeliac disease. However, this product tends to have particular problems with consistency and structure due to the absence of gluten, resulting in reduced consumer acceptance.

In this context, the objective of a recent study, carried out by a group of Thai researchers (Piluk et al., 2025), was to develop a GFB formulation, based on powdered egg white (EWP) and resistant starch (RS-4), with high protein and fibre content.

For the experiment, five different samples were prepared by varying the EWP:RS-4 ratio (65:35, 67:33, 71:29, 75:25 and 79:21). The products were evaluated in terms of: physical properties, proximate analysis and sensory attributes.

The results show that a higher level of EWP yields samples with a lighter crust and crumb, greater hardness, elasticity and chewability.