Gluten is a significant source of protein of many cereal grains such as wheat, barley and rye and can be found in many foods such as bread, pasta, biscuits, cakes, etc. Gluten gives elasticity to dough, helping it rise and keep its shape. Some people are intolerant to gluten due to its malabsorption from the body. Intolerance may be with mild symptoms such as lethargy, bloating and intestine irritability or a severe form called celiac disease. When a person suffering from celiac disease consumes gluten, even in traces, reacts with strong intestinal symptoms. The gluten free flour is produced under controlled conditions from foods such as maize, rice, potato and tapioca which do not contain gluten.
Available in a variety of types in 20 kg sack:
Bread / Pizza / Cookies / Cake & Muffin / Filo dough