Gluten-free

Gluten is a mixture of two proteins, gliadin and glutenin. These, together with starch, are contained in the inner tissue of the seeds of some cereals. Most often in wheat, rye and barley.

Gluten-free meals

Gluten comes into contact with hydrochloric acid and pancreatic enzymes in our stomach. A fully healthy person is able to fully process gluten, people with celiac disease can not. This then triggers an inflammatory reaction and destroys intestinal cells that cannot absorb nutrients.

The fact that there are currently far more intolerances to gluten is most likely due to the breeding of wheat and thus the creation of new wheat proteins, which our ancestors did not know. Simply put - wheat breeding came so fast that our enzymes are not adapted to these forms of protein. The aim of large growers and manufacturers of bakery products is to create as fluffy pastry as possible. Our great-grandmothers did not know such pastries. It is a partial explanation of why the problem of gluten intolerance has become so widespread.

Gluten-free eating excludes any foods that contain gluten. And since gluten can also be used as a binder and flavoring, you can sometimes find it in foods where you would not expect it. In addition to foods such as pizza, pasta, cereals and pastries, gluten can be found in everything from soy sauce and ice cream to certain medications, cosmetics and dietary supplements. 

Gluten Free Food Tips

If you are at the beginning of a gluten-free diet, you may feel that you do not have enough food to choose from. But that is not quite true! There are plenty of foods that you can enjoy. Just to give them a chance:). And because gluten-free eating is becoming more and more popular, we have prepared a section where you can find all gluten-free foods. Here you will find excellent rice, quinoa, oatmeal, flour including buckwheat and almond or various variants of gluten-free pasta.

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