Table of Contents:**

**

Chapter 1

: Introduction**
- Background and rationale
- Statement of the problem
- Objectives of the study
- Scope and limitations
- Organization of the thesis

**

Chapter 2

: Literature Review**
- Overview of celiac disease and gluten intolerance
- Dietary considerations for individuals with celiac disease
- Challenges of gluten-free baking
- Ingredients and substitutes commonly used in gluten-free baking
- Previous research on gluten-free baking recipes

**

Chapter 3

: Methodology**
- Recipe development process
- Selection of gluten-free flours and starches
- Evaluation criteria for recipe testing
- Data collection and analysis methods

**

Chapter 4

: Recipe Development and Testing**
- Description of developed gluten-free baking recipes
- Testing methods and results
- Sensory evaluation by panelists
- Nutritional analysis of recipes

**

Chapter 5

: Discussion**
- Comparison of gluten-free baking recipes to traditional counterparts
- Implications for individuals with celiac disease
- Limitations of the study
- Recommendations for future research