Raw Materials: Traditional and Non-conventional Cereals, Pseudo-cereals, Oilseeds and Legumes

Abstract

The aim of this chapter is to introduce the different traditional and non-conventional vegetable sources as raw materials that are adequate for improving the quality of gluten free (GF) foods. Physicochemical characterisation, nutritional perspectives, and technological aspects are covered for providing a wide insight of the matter. Therefore, specific objectives of this chapter are to provide a general overview of the main characteristics of GF cereals, oilseeds and legumes that are determinant for their applicability in the development of gluten-free products. Traditional sources, generally employed for human consumption, and other alternative non-conventional ones are discussed. It is not the spirit of this chapter to provide exhaustive information on the composition data of these three types of plant sources, but to delve into those characteristic and unique aspects of each type of them that are of interest for the development of GF foods.