The article reviews practical use of browned gluten-free flours in public catering and basic sauces, based on them, for adding them in assured diet for people with celiac disease. The whole set of different dishes is required for creating such diets. Soups, garnishes, sauces, meat, fish, vegetable and other culinary products and dishes are among them. According to this technology browned flour is added to many traditional dishes, which is also used for cooking basic red and white sauces as separate culinary products. Wheat flour is browned with dry heat or with the addition of fat to improve the taste and remove the moisture and it can be white or red. Sauces are used for cooking meat, fish, and poultry dishes, which are the part of a large variety of second cold and hot dishes. In culinary browned flour is also used for cooking different soups, braised and baked second hot dishes. Instead of wheat flour, which is used for cooking soups according to traditional cooking technology, we offer the following types of gluten-free flour: rice, corn, buckwheat, oat and flax. New assured gluten-free diet will probably be used in school catering.
celiac disease, gluten-free diet, gluten-free flour, soups
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