Three pathological conditions, which appear to be increasing in frequency, are related to gluten ingestion: i) food allergy, which affects 0.2%e0.5% of the population but has major clinical implications;ii) coeliac disease, which is an autoimmune disorder caused by the ingestion of gluten (between 0.1% and >1.6%); and iii)gluten sensitivity, a recently rediscovered condition due to gluten intolerance. Gluten sensitivity does not include coeliac disease and wheat allergy (Rosell, Barro, Sousa, & Mena, 2014). As a result, the market for gluten-free products is increasing. However, improving the quality of gluten-free products continues to be a major challenge
for food scientists.