الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Celiac disease (gluten sensitive enteropathy) is a disorder of digestive functions of the small intestine caused by the intake of gluten. People with celiac disease after consumption of gluten containing food exhibit symptoms typical for digestive disorders. In a longer period of time it results in a damage of small intestine villi. Many individuals with CD may be only mildly symptomatic or asymptomatic at diagnosis, or they may present with various nutrition or malabsorption- related problems such as unintentional weight loss, bloating and gas, going fatigue, lactose intolerance, diarrhea or constipation, iron deficiency anemia, folate deficiency, low serum levels of vitamin B12, magnesium and phosphorous . Celiac disease is a chronic enteropathy characterized by an increased mortality caused by its complications, mainly refractory coeliac disease, small bowel carcinoma and abdominal lymphoma. The aim of study is to: Producing gluten-free bakery (cakes and biscuits) for celiac patients (special children) using raw materials available in Egypt, such as corn, rice and soybean flour and in their blends different levels. Material and methods: In this study, we used wheat flour (WF) (72% extraction) as a control, rice flour.