الفهرس 
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Abstract
The present study was carried out to produce and evaluate gluten-free (GF) Egyptian flat bread and cupcakes for people who experience gluten-related disorders, as well as those who want to be healthy. GF Egyptian flat bread was made from mixtures of rice, white corn, and / or pearl millet flours. Cactus mucilage powder (CMP) was used as a cheap and new source of hydrocolloids besides xanthan gum, in addition to common ingredients. To produce GF cupcakes, both rice and millet flours, along with xanthan gum and CMP, in besides to other materials such as shortening, eggs, sugar, vanilla, leavening agent were used. The resultant GF Egyptian flat bread and cupcakes were analyzed in terms of physicochemical and sensory characteristics. In general, the overall properties of GF Egyptian flat bread and cupcakes were notably influenced by hydrocolloids (cactus mucilage powder and /or xanthan gum) addition. The results indicated that white corn flour can be used at 6-8% or 50 -75% pearl millet flour with 2% xanthan gum or cactus mucilage powder to produce high acceptable gluten-free flat bread. The cupcake with 50-75% pearl millet flour and 2% cactus mucilage powder obtained the highest scores of sensory analyses. Therefore, the production of GF Egyptian flat bread as well as cupcakes of high quality and nutritional value can be achieved using mixtures of rice, white corn and millet flour in the presence of xanthan gum, and CMP as new hydrocolloid in an industrial scale. This will offer new products suitable for treatment and / or prevention of malnutrition people who suffer from gluten-related diseases as well as those who want to be healthy with suitable prices.