Development of Gluten-Free Pasta summarizes current progress in development of gluten-free (GF) products, focused particularly on pasta products. Presented in 11 chapters, this book focuses on the role of prebiotic fibre, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this is an essential resource for both food scientists and industry professionals pursuing gluten-free formulations. Hence, this book would lays a very solid foundation for development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. A comprehensive reference written by world renowned scientists who elaborate study of different selected additives of plant origin, providing an immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.