There is a lot of talk about the health benefits of eating gluten-free breads nowadays. Discover how it has changed the game for those who have to eat this way – and how you should be able to feel confident in purchasing and eating it too.
History of Gluten:
The gluten-free bread market is booming, with consumers looking for alternatives to the traditional bread that can contain traces of gluten. The history of gluten and its effects on people’s health is a complex one, but the crux of it is that gluten is a protein found in wheat, rye and barley.
You can also buy gluten free loaf in Australia via online sources.
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People with celiac disease (an autoimmune disorder that causes inflammation of the small intestine when they eat foods containing gluten) must completely avoid gluten in their diet because it can create serious health problems.
However, many people who don’t have celiac disease don’t necessarily need to avoid gluten entirely. In fact, some people who are gluten intolerant or just want to cut down on their intake of wheat products may find that they can enjoy breads and other baked goods without having any negative effects.
There are a number of different types of gluten-free bread available on the market these days, and each has its own unique qualities.
What is Gluten?
Gluten is a protein found in wheat, rye, and barley.
Gluten-free bread is becoming more popular every year as people become more aware of gluten's potential to cause health problems.
If you have celiac disease or gluten sensitivity, you need to be especially careful about what breads and other foods contain gluten. Many gluten-free breads are made with rice flour, cornstarch, or other flours that don't contain gluten, but they may still contain other allergens or unhealthy ingredients.