WHAT IS GLUTEN?

Gluten, which is found in wheat, barley and rye, triggers an immune reaction in people with coeliac disease. This means that eating gluten damages the lining of the small intestine.

Taking gluten out of the diet allows your gut to heal and your symptoms to improve.


Gluten free and wheat free

The gluten free grains we use in place of traditional flours are a combination of soya, potato, rice, buckwheat, corn/polenta/maize, chestnut, teff, quinoa, gram (chickpea) and coconut flours. We also use ground nuts and seeds, e.g. hazelnuts, almonds and flaxseed/linseed.

Other more unusual grains which are gluten-free are amaranth, millet and sorghum.

In baking, with some exceptions, most of these grains and flours will not work that well on their own - you will need to blend different grains/flours together to create an edible and tasty cake.

For those following a wheat-free diet only, oats are acceptable; however, they are not suitable for coeliacs, due to the possibility of cross-contamination. Spelt, rye, kamut and barley contain gluten, though some people can tolerate these grains.


Baking classes

If you are looking to create cakes using the above flours and would like to find out more about baking classes, please get in touch.