Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours

Table 1

Formulation and ingredients of various gluten-free cupcakes and control doughs.

Ingredients	T0	T1	T2	T3	T4
Wheat flour	100	0	0	0	0
Rice flour	0	75	0	0	0
Corn starch	0	25	0	0	0
Almond flour	0	0	60	48	40
Flaxseed flour	0	0	15	17	15
Chickpea	0	0	20	27	40
Sorghum	0	0	5	8	5
Guar gum	0	0.1	0.1	0.1	0.1