Efficacy Assessment of Gluten Free Cupcakes

Raw Material/ Preparation of flour blends for aglutenic (gluten free) cupcakes: Sorghum, chickpea, Flaxseed and Almond rich in healthy nutrients will be purchased from the local market. All these ingredients was ground into fine powder using uncontaminated grinder. Different flour blends was prepared by substituting whole wheat flour with Sorghum, Chickpea, Flaxseed and Almond flour at different replacement levels. The efficacy study protocol was approved by the Bioethics Committee for randomized controlled trial (RCT). Written informed consent was obtained by the parents of children or their legal guardian. Target population: Celiac Disease/gluten sensitive patients (n= 70, 35 control + 35 intervention) was recruited according to European Society for Pediatric Gastroenterology Hepatology and Nutrition (ESPGHAN) criteria. Inclusion criteria: In accordance with the inclusion criteria, boys and girls suffering from celiac disease was recruited: * Positive trans-glutaminase antibody (tTG) as currently recommended test is the serum Immunoglobulin A (IgA) tissue trans-glutaminase antibody (tTG). The test has a sensitivity and specificity of greater than 90%. * Clinical response to gluten free diet * In the age range of 3-8 years Exclusion Criteria: * Patients on any other designed diet * Taking vitamins and mineral supplements * Individuals presenting with any other intestinal inflammatory disease, malignant diseases, chronic infections, thyroid, renal or hepatic alterations * Taking drugs known to effect lipid and /or carbohydrate metabolism will be excluded from the study. Effect of interventional product on nutritional status of participants will be assessed through anthropometric measurements, gastrointestinal complaints and following hematological indices; * Complete Blood Count (CBC) WBCs, RBCs, MCV, Hb. , Hct. , Platelets * Total Protein * Lipid Profile HDL, LDL, VLDL, Cholesterol * SGPT, SGOT * Serum Electrolytes (Na ,Ca, K)