Semmelweis Researchers Develop a Healthier Gluten-Free Biscuit

A team of researchers at Semmelweis University in Budapest has developed a plant-based, gluten-free biscuit higher in protein and fiber than most gluten-free snacks on the market, reads a press release on the institution’s website.

Made from green lentil flour and enriched with plant proteins like yellow pea, pumpkin seed, hemp seed, and brown rice, the new biscuit boosts protein content by up to 20%.

It also meets EU standards as a “source of protein.”

While the added protein slightly changed the biscuit’s color and texture, the taste remained appealing. Natural ingredients like matcha and inulin helped improve flavor.

“Gluten-free foods and snacks generally have a much lower fiber and protein content than traditional gluten-containing products, while their carbohydrate and sugar content is higher,” said Dr. Réka Juhász, lead author of the study and associate professor at the Department of Dietetics and Nutritional Science at Semmelweis University.

Our goal was therefore to produce a gluten-free finished product that contains sufficient amounts of protein and fiber, is ready to eat, and is suitable for food industry production,”

she added.

Lentils, the base ingredient, are ideal for vegan and gluten-free diets due to their high nutritional value, low allergen risk, and minimal environmental impact, added Professor Csilla Benedek.

The study shows that these plant proteins can replace milk and soy proteins, which are often problematic for allergies or incompatible with vegan diets. Dr. Benedek emphasized the importance of considering overall nutrient balance in gluten-free products, not just the absence of gluten.

Vegan diets can also lack protein: 16.5% of vegan men and 8.1% of vegan women fall short. “Despite their value, legumes like lentils are still under-consumed,” she said.

The recipe is still being refined, with upcoming research focusing on reducing carbohydrate and sugar content while maintaining nutritional quality.

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