Currently, one of the important problems in the food industry is the development of therapeutic and prophylactic and special products. A patent search has yielded gluten-free flour products for people with celiac disease. Gluten-sensitive celiac disease is an immune-dependent disease with small intestine involvement and systemic autoimmune manifestations. In this regard, there is a need to provide patients with high-quality and affordable gluten-free flour products.

The KazETU college conducts research work with second year students. The aim of this study is to develop a gluten-free cake technology for celiac patients.