Introduction: The study was designed to carry out to formulation of biscuits enriched with calcium, iron and folic acid for the patients diagnosed with celiac disease. Celiac disease is said to be an autoimmune disorder which occurs because of the absence of transglutamase enzyme in the patients. With the consumption of gluten in food sources like wheat, semolina etc., the patient suffers from inflammation. To avoid the indigestion caused amongst the patients suffering with celiac disease one must follow up gluten-free products in the diet.

Objective: The objective of this research was to prepare the nutritional rich biscuits using gluten-free products i.e., water chest flour and ragi flour.

Method: Research papers were studied related to the benefits of ragi and chestnut flour and reviewed the finding of each article. Five forms of biscuits were prepared a) Control A (100% Water chestnut flour), b) Control B (100% Ragi flour), c) Sample 1 (50% WCF & 50% RF), d) Sample 2 (25% WCF & 75% RF) and e) Sample test 3 (75% WCF & 25% RF). The recipe of nutrients rich biscuits was standardized on the basis of sensory evaluation.

Result and Conclusion: It was observed that the biscuits prepared with 75% of water chestnut flour and 25% of ragi flour (Sample E) were most acceptable. The nutritional analysis of the biscuits revealed that the total fat content was 31.8g/100 gms, calcium content in the biscuits was found to be 5.7 mg/100 gms and the iron content was tested as 3.1mg/100gms. Water chestnut and ragi are said to be rich in calcium and iron and are safe for patients suffering with celiac disease due to their gluten-free property. The calcium deficiency leads to bone and teeth disorder and iron deficiency leads to anaemia. Although these are natural sources of gluten free foods but gluten cross contamination should be avoided during production.