The Gluten Friendly™ technology induces structural changes in gluten proteins. We investigated the effects of Gluten Friendly™ flour in a synbiotic fermented milk, containing Lactobacillus Acidophilus La-5. Our primary result was the positive effect of the Gluten Friendly™ flour on the viability of the probiotic, with a prolongation of the
shoulder length to 20 days (12–13 days in the control). Moreover, Gluten Friendly™ flour did not affect sensorial and physico-chemical parameters of the drink.