Introduction: The nutritional needs of autistic children in Gwalior necessitate the development of gluten-free complementary foods. This research focuses on formulating gluten-free composite flour blends for Indian flatbread (chapatti) and on evaluating their chemical, physical, textural, and sensory properties. The aim is to create a nutritious and acceptable alternative to traditional wheat-based chapatti.

Methods: Various trials were conducted using different gluten-free flours to achieve a product similar to wheat chapatti. The optimal blends comprised Oryza sativa (rice), Sorghum bicolor (sorghum), and Glycine max (soybean) flours. A constant 40% rice flour percentage was maintained due to its ability to impart a white color resembling that of wheat flour chapatti. Blends P1, P2, P3, P4, and P5 were formulated with varying percentages of sorghum and soybean flours. These blends were assessed for their chemical, physical, textural, and sensory properties by the standard methods.

Results: The standard wheat flour emerged as the most acceptable, with an overall acceptability score of 9.10. Chapatti containing the P4 composite flour blend were the second choice, with a score of 7.3, while chapatti containing the P1 composite flour blend was the least acceptable, with a score of 6.3 on sensory evaluation. A significant difference (P > 0.05) was found between the standard wheat flour chapatti and the product made with P4 composite flour blends. Besides the sensory results, a proximate analysis also reveals that the P4 composite flour blends have high protein and ash contents. The findings highlight the importance of the chosen ratios of rice, sorghum, and soybean flours in achieving the desired qualities with nutritional benefits.

Conclusions: The developed gluten-free composite flour blends, particularly given the composite flour blends, provide a promising alternative for gluten-free chapatti that meets the dietary requirements of autistic children. These blends ensure better acceptance and adherence, contributing to the improved nutritional intake and overall well-being of the target group.