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Celiac.com 08/08/2026 - A new food science study looked at whether a brown seaweed called Sargassum filipendula could improve the quality of gluten-free cookies. This seaweed grows along the Brazilian coast and is naturally rich in minerals, fiber, proteins, pigments, and antioxidant compounds. Although seaweed has been used in foods in some parts of the world for a long time, this particular seaweed has not been widely studied as an ingredient in gluten-free baked goods. The researchers wanted to know whether adding a very small amount of this seaweed flour to gluten-free cookies could improve nutrition, texture, digestion, and antioxidant activity without damaging the basic qualities of the final product. This is important because many gluten-free baked foods rely heavily on rice flour, potato starch, or other refined starches. These products can be safe for people who must avoid gluten, but they are often lower in fiber, protein, minerals, and beneficial plant compounds than comparable wheat-based products. How the Cookies Were Made The researchers prepared two gluten-free cookie recipes. The first recipe was the control version, made with rice flour and no seaweed flour. The second recipe replaced one percent of the rice flour with Sargassum filipendula flour. All other ingredients stayed the same, including potato starch, sunflower oil, eggs, salt, and water. The seaweed was collected from the Brazilian coast, cleaned, frozen, dried, ground into flour, and stored carefully to protect it from light and oxygen. The cookies were mixed, rolled, cut, baked, cooled, packaged, and then tested. The researchers examined the cookies for moisture, minerals, protein, fat, carbohydrates, color, texture, starch digestion, protein digestion, antioxidant activity, and microscopic structure. Seaweed Flour Added Minerals and Antioxidants The seaweed flour itself had a strong nutritional profile. It contained notable levels of protein and a very high mineral content. This was expected because brown seaweeds are often rich in minerals. The seaweed flour also contained a large amount of phenolic compounds, which are natural substances found in plants and seaweeds that can contribute to antioxidant activity. When just one percent seaweed flour was added to the gluten-free cookie, the finished product showed higher mineral content than the control cookie. The seaweed cookie also had much higher antioxidant activity and more phenolic compounds than the cookie made without seaweed. This suggests that even a small amount of seaweed flour may improve the functional value of gluten-free baked goods. Texture and Moisture Changed in a Positive Way The seaweed cookie held more moisture than the control cookie. This may be because seaweed contains natural fibers and compounds that bind water. During baking, the seaweed cookie lost less weight, which also suggests better water retention. One of the most interesting findings was that the cookie containing seaweed was softer. The control cookie required more force to break, while the seaweed cookie was less hard. This could matter for consumers because gluten-free baked goods are often criticized for being dry, hard, crumbly, or unpleasant in texture. A softer gluten-free cookie may be easier to chew and more appealing to eat. Importantly, the addition of seaweed did not significantly change the cookie’s basic shape, thickness, or volume. In other words, the small amount of seaweed flour improved some qualities without causing major structural problems in the baked product. The Cookies Became Darker and More Golden The seaweed flour clearly changed the color of the cookies. The control cookie was lighter, while the seaweed cookie was darker, more yellow, and more brown-green in appearance. This color change likely came from natural seaweed pigments such as brown and green plant-like compounds. The researchers noted that this difference would likely be visible to consumers. Whether this is viewed positively or negatively may depend on consumer expectations. Some shoppers may see the darker color as a sign of a more natural, whole-food, or nutrient-rich product. Others may prefer a lighter traditional cookie appearance. From a food development standpoint, this means seaweed flour may improve nutrition and texture, but manufacturers would need to consider how the color affects consumer acceptance. Protein Digestion and Starch Digestion Results The study also simulated digestion in the laboratory to estimate how the cookies might behave during digestion. The seaweed flour by itself showed gradual protein breakdown over time, eventually reaching complete protein hydrolysis during the test period. In the cookie samples, protein digestion increased mainly during the intestinal phase and then leveled off. The seaweed cookie and the control cookie behaved similarly in terms of overall protein digestion. This means that adding one percent seaweed flour did not dramatically change protein digestion in the finished cookie. However, the seaweed itself showed potential as a source of digestible protein once digestion progressed. The researchers also measured starch digestion and estimated the glycemic index of the cookies. The seaweed cookie and control cookie had nearly the same estimated glycemic index. The one percent seaweed addition was probably too small to significantly slow starch digestion. A higher amount of seaweed fiber might have had a stronger effect, but this study used a low level to avoid unwanted changes in taste, texture, or appearance. Antioxidant Activity Increased During Digestion The seaweed cookie showed higher antioxidant activity than the control cookie before and during digestion. The difference became especially noticeable during the intestinal phase of simulated digestion. This suggests that digestion may release beneficial compounds from the food matrix, making them more available. This is an important point because a food’s antioxidant value is not only about what is present before eating. It also matters whether those compounds remain stable after baking and whether they become available during digestion. In this study, the seaweed-derived compounds appeared to survive baking and still contribute antioxidant activity during simulated digestion. What the Study Does Not Prove This was a laboratory-based food study, not a human clinical trial. The researchers did not test whether eating these cookies improves health outcomes in people. They also did not evaluate taste preferences in a large consumer group. The findings show that seaweed flour can improve certain nutritional, physical, and digestive properties of gluten-free cookies under controlled testing conditions. Another important issue is safety and regulation. Seaweed can contain high levels of certain minerals, including iodine, and sometimes can accumulate contaminants depending on where it grows. Any commercial use of seaweed flour in gluten-free foods would need careful sourcing, testing, labeling, and regulatory review. Why This Could Matter for People with Celiac Disease For people with celiac disease, the most important requirement is that foods must be truly gluten-free and protected from cross-contact. This study does not change that. However, it does point to a promising direction for improving gluten-free products. Many gluten-free breads, cookies, crackers, and other baked goods are safe but nutritionally limited because they are made mostly from refined starches. Adding carefully tested seaweed flour could be one way to increase minerals, antioxidant compounds, and possibly fiber while also improving texture. The study is meaningful because it shows that a very small seaweed addition improved several features of a gluten-free cookie without ruining its basic structure. For people with celiac disease, better gluten-free foods are not just about replacing wheat. They are about creating products that are safe, enjoyable, and more nourishing. More research is needed, especially human studies and safety testing, but this work suggests that seaweed-based ingredients may eventually help make gluten-free baked goods more nutritious and appealing. Read more at: sciencedirect.com