| Summary: | This work is devoted to expanding the range of dietary foods for people with celiac disease. In many countries, the number of alimentary-dependent diseases has been increasing, which is associated with disorders in the diet structure, lifestyle, genetic predispositions, etc. The increase in food intolerances and allergies in children and adolescents is considered to be a particularly alarming trend. The paper proposes replacing gluten-containing raw materials (wheat flour) with dietary fiber as a structure former in the technology of curd culinary products. The influence of dietary fibers of various nature (xanthan, guaran and food bamboo fiber) in the amount of 0.1–1.0% on the quality of curd soufflé and curd zrazy with raisins intended for gluten-free nutrition was studied. Organoleptic and physicochemical studies of the developed culinary products were carried out, and the nutritional and energy value was assessed. The prospect of using dietary fiber in the technology of culinary products from curd for gluten-free nutrition is substantiated.
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