Most of gluten free (GF) bakery products available on the market are made by a restricted number of grains. Flours and starches from rice and maize are mainly used. For this reason, people affected by celiac disease frequently suffer of nutritional deficiencies and have high intake of some nutrients. The use of a wider range of GF flours, rich in nutrients and phytochemicals, may improve the nutritional quality of GF products.

This study aimed at the characterization of twelve GF flours obtained from cereals, pseudocereals and legumes for what concerns their functional properties, starch composition, phenolic and flavonoid content, and their effect on glycemic index (GI), that was estimated in vitro. In particular, starch composition had an influence on predicted glycemic index (pGI). pGI and damaged starch were positively related, whereas flavonoid, amylose and resistant starch (RS) contents were negatively related to pGI. In general, for all the parameters considered, cereals, except for rice flour, showed similar behavior, so as legumes. On the contrary, pseudocereals presented quite different characteristics between each other, due to their different botanical origin. The knowledge of starch composition, its relationship with GI, and functional properties could contribute to the selection of flours for healthier GF bakery products.

市场上大多数无麸质（GF）烘焙产品都是由数量有限的谷物制成的。主要使用大米和玉米的面粉和淀粉。因此，受乳糜泻影响的人们经常缺乏营养，并摄入大量营养。使用范围更广的富含营养成分和植物化学物质的GF面粉可以改善GF产品的营养质量。

这项研究旨在表征从谷物，假谷物和豆类中获得的十二种GF面粉的功能特性，淀粉成分，酚类和类黄酮含量及其对血糖指数（GI）的影响，这些是在体外评估的。特别地，淀粉组成对预测的血糖指数（pGI）有影响。pGI和受损淀粉呈正相关，而黄酮类，直链淀粉和抗性淀粉（RS）含量与pGI呈负相关。通常，对于所有考虑的参数，除米粉外，谷物都表现出类似的行为，例如豆类。相反，由于它们的植物起源不同，假谷物彼此之间呈现出完全不同的特征。淀粉成分的知识，与GI的关系，