High intake of dietary fiber provides health benefits and reduces the risk of developing cardio-metabolic diseases, such as type 2 diabetes (T2D) and cardiovascular disease (CVD). The intake of fiber is below the recommendations worldwide. In Norway, bread and cereals represent a major source of fiber. A low fiber intake is evident for people with celiac disease due to the removal of wheat, rye and barley from the diet. We therefore need to increase our knowledge in relation to fiber-rich food that will be tolerated also by people with celiac disease. The aim of the study is to investigate the effect of fiber rich gluten free products on blood glucose levels compared to benchmark gluten free products.

Inclusion Criteria:

• Healthy individuals with celiac disease
• BMI 18.5-27
• 18-65 years

Exclusion Criteria:

• chronic metabolic diseases, such as diabetes (type 1 and 2), cardiovascular diseases, cancer the last six months
• gut diseases, including chron's disease, ulcerative colite
• food allergies or intolerance, except for coliac disease
• pregnant and/or lactating
• smokers
• BMI <18.5 and >27
• planned weight reduction and/or 5% weight change the last three months
• blood donor the last two months and during the study period
• not willing to stop using dietary supplements, including probiotic products, cod liver oil etc, four weeks before and throughout the study
• use of antibiotics < three months before study start and throughout the study period
• alcohol consume > 40 g/day
• hormone treatment (except for contraceptives)