Gluten is a storage protein of certain cereal grains. It helps the dough to rise and maintain its shape, acting as a “glue” and providing elasticity to the bread. However some people have problems in digesting gluten and develop a gluten intolerance (also known as a gluten sensitivity). The body is then unable to digest or break down the gluten protein. It can range from a mild sensitivity to gluten to full-blown celiac disease. People with a gluten intolerance should avoid eating food containing gluten. However, this is not easy as gluten is used in a lot of foods.

We have serval gluten free recipies in  our recipe collection.

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