Development of Gluten-Free Butter Cookie Using Alternative Flours and Functional Binders

Ng, Ka Weng (2026) Development of Gluten-Free Butter Cookie Using Alternative Flours and Functional Binders. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Butter cookies are beloved snacks widely valued for their flavour, texture, and aroma but the increasing prevalence of gluten-related disorders (coeliac disease and non-coeliac gluten sensitivity) has increased the consumer demand for gluten-free alternatives. Developing gluten-free cookies that are comparable to traditional ones remains challenging due to the absence of a structural protein network known as gluten, which often results in poor texture, undesirable structure, and reduced nutritional value. This study developed six gluten-free cookie formulations by combining three different flours (chickpea, buckwheat, and glutinous millet) with two functional binders (hydrated chia seed and gelatinized glutinous rice). Proximate analysis showed that the chickpea with chia seed (C/C) formulation had the highest protein content (49.87% ± 0.48), significantly higher than the control (30.11% ± 3.54). Glutinous millet and buckwheat-based formulations exhibited lower pH and water activity, indicating improved microbial stability. Chickpea-based cookies also showed the highest redness (a*) and yellowness (b*) values, alongside the greatest hardness (3455.78 ± 316.46 g). Despite the absence of gluten, both binders maintained structural integrity with minimal differences in spread ratio compared to the control. Sensory evaluation indicated that glutinous millet with gelatinized glutinous rice (G/C) cookies were most preferred among the 70 panellists. Overall, these results demonstrate that combinations of alternative flours and functional binders can successfully produce gluten-free cookies with nutritional, functional, & sensory properties comparable to conventional cookies. These findings offer a framework for development of gluten-free cookies that meets both consumer preferences and nutritional needs without compromising quality.