Gluten- free products are indispensable for people with celiac disease because till date the
only treatment is to follow a gluten-free diet.
Besides this, nowadays, people are more interested in following a healthy diet, so they are
looking  for nutritious food. The present investigation was therefore, carried out toformulate
gluten-free cookies and to assess the functional, bioactive, and mineral composition of
germinated brown rice-based cookies during storage. For the development of cookies,
germinated brown rice and oat flour were blended in the ratios of 100:00, 95:5, 90:10,
85:15, 80:20, 75:25 and 70:30 percent, respectively. The prepared cookies were packed in
aluminum laminates and stored under ambient storage conditions. The quality of nutri-bar
was assessed for its functional, bioactive, and mineral constituents at 30-day intervals until
90 days. The highest mean water absorption capacity and oil absorption capacity of 143.21
% and 120.83% have been recorded in T 7 , whereas, the highest bulk density of 0.79g/ml was
observed in T 1 . Treatment T 7 recorded a maximum total phenolic content of 69.76 mg
GAE/100g. Among minerals, the highest iron and magnesium contents have been observed in
treatment T 1 (9.74 & 150.12mg/100g, respectively) however, treatment T 7 recorded maximum
calcium and potassium contents (52.15 & 264.62mg/100g). Based on organoleptic
evaluation, the highest mean overall acceptability score of 7.67 was recorded in T 6 (75:25::
Germinated Brown rice: Oat flour) and was adjudged as superior among all the treatments
of cookies. Thus, nutritious cookies can be developed by incorporating 75 % germinated
brown rice with 20% oats.  Brown rice and oats possess good nutritional properties which
could be utilized for formulation of baked goods.