**4. Conclusions**

To improve the available product selection, as well as the nutritional properties and the consumer appeal of the available gluten-free breads, cricket powder can be used as an effective fortifier. The obtained bread enriched with CP was characterized by a higher content of protein, polyunsaturated fatty acids, and minerals desirable in nutrition. The more starch that was replaced with CP, the greater the observed increases in the content of said nutrients. Other valuable benefits of CP enrichment included the increased antioxidant activity of the bread and the decreased β-glucuronidase activity. Simulated digestion further underscored the observed superiority of the CP-enriched breads. Overall, cricket powder is a promising raw material for the production of gluten-free functional foods. Further studies on the biological activities of CP and products enriched with it could improve our knowledge about the mechanisms underlying the beneficial effects reported herein.

**Author Contributions:** Conceptualization, P.Ł.K.; investigation, P.Ł.K., M.G., I.R., B.G., P.S., K.D. and D.K.; methodology, P.Ł.K., M.G. and I.R.; project administration, P.Ł.K.; supervision, P.Ł.K.; visualization, P.Ł.K.; writing—original draft, P.Ł.K., M.G. and I.R.; writing—review and editing, P.Ł.K. and D.K. All authors have read and agreed to the published version of the manuscript.

**Funding:** The authors received no financial support for the research, authorship, and/or publication of this article. The APC was funded by MDPI.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

**Acknowledgments:** The authors thank Olga Bartczak and Krzysztof Smarzy ´nski (Students' Scientific Club of Food Technologists, Pozna ´n University of Life Sciences, Pozna ´n, Poland) for their help with the preparation of bread and analyses. Marcin Nowicki (University of Tennessee, Knoxville, USA) is gratefully acknowledged for their copyediting and critical reading of this manuscript.

**Conflicts of Interest:** On behalf of all authors, the corresponding author states that there is no conflict of interest.

**Sample Availability:** Samples of breads and CP are available from the corresponding author.
