摘要：This study aimed to investigate thermal properties and estimated glycemic index of various gluten-free flours
(rice, chestnut, chickpea and bean). Gluten-free bread was prepared by mixing chestnut, chickpea and bean
flours with rice flour at different ratio (0:100, 25:75, 50:50) using straight dough bread making process. Bean
flour reflected the lower estimated glycemic index as compared to the other gluten-free flours. The chestnutrice
flour (50:50) bread exhibited the highest texture firmness after 8 days of storage, followed by the rice
flour bread. Chestnut-rice flour (25:75) bread was the swellest comparatively. Future studies may be focused
on developing the sensorial characteristics of gluten-free breads prepared from chickpea and bean flours.
关键词：Bean flour; chestnut flour; chickpea flour; gluten-free; estimated glycemic index
