by Natalia Guadalupe Saez  , María Verónica Lancelle Cedrolla  , Alicia Ernestina Gómez  , Yanina Pavón  , Daniela Marta Guglielmotti  and María Luján Capra

Received: 24 February 2026;  Published: 06 October 2026;  doi: 10.21926/rpn.2604025

Gluten-free (GF) bread making faces significant sensory, technological, and nutritional challenges. GF breads, typically formulated with commercial premixes, often exhibit deficiencies in texture, flavor, and nutritional value compared to wheat-based breads, leading to dissatisfaction among consumers with celiac disease or similar conditions. Although sourdough (SD) improves technological and sensory attributes, its production is laborious and complex. Starter cultures of selected lactic acid ba [...]