2020 Research Posters

Faculty Advisor

Jamie Daugherty



Download Poster (1.8 MB)


Celiac Disease is an autoimmune disorder where the body attacks the lining of the small intestine after the ingestion of gluten. A gluten-free diet is the most effective form of treatment for those with Celiac Disease, gluten-allergy, or gluten sensitivity. Gluten is a protein found in wheat, barley, and rye.

The goal of this study was to determine what gluten-free flour was most acceptable when baking mini-doughnuts. Researchers performed four different trials comparing all-purpose gluten-containing flour to an all-purpose gluten-free flour, buckwheat flour, chickpea flour, and cassava flour. Results of the four trials indicated that the all-purpose gluten-free flour was the most acceptable when baking mini-doughnuts, followed by chickpea flour.

Presentation Type

Poster Presentation


Family and Consumer Sciences

Degree Name

Bachelor of Science (BS)

Degree Program



Family, Life Course, and Society | Food Science | Food Studies

Publication Date

Fall 2020


Fontbonne University Archives


St. Louis, MO

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Doughnut Worry, They’re Gluten-Free: An Experimental Study on the Acceptability of Gluten-Free Flours When Baking Mini-Doughnuts



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