Gluten free seems to be everywhere these days. Over the last few years we’ve learnt a lot more about coeliac disease and know that coeliacs have to avoid gluten at all costs however following a gluten free diet could be beneficial to many more people but let’s go back a step first.
So, what is gluten? Gluten is the mixture of two types of proteins found in wheat, rye, barley and oats. It can affect a person who has been medically diagnosed with gluten intolerance and coeliac disease. There is no cure for gluten intolerance, and symptoms can only be managed by following an entirely gluten-free diet.
For people on a gluten free diet, there are many foods that need to be avoided with the most common foods made from one of the four basic grains of wheat, rye, barley and oats. These grains are the basis for a lot of flours, so gluten is in most breads, pasta and cereals. Gluten’s also in wheat-based processed foods like biscuits, cakes, pastry, pizza, batter and beer. Other foods are not so obvious, like malt or brown rice syrup that is made from barley, or TVP—Textured Vegetable Protein—that is mainly made from soy flour, but includes wheat flour.
At First Ray, we have a big range of gluten free products including our organic and gluten free batch tested Amisa range. We also believe that organic and gluten free go hand in hand so we hope you enjoy finding the foods that are just right for you.