Gluten free foods, bread, wheat free foods and Wholefoods in London

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GLUTEN FREE FOODS, GLUTEN FREE BREAD, WHEAT FREE FOOD AND RECIPES

There are now so many people searching for gluten free food in North London, information about wheat free ingredients, gluten free food, and gluten free recipes that we have decided to expand this section of our website.

WHAT IS GLUTEN?

Gluten is a natural protein found in wheat, rye, barley and oats and products made from these grains. As some people need to avoid gluten, the presence of gluten in a food must be declared on the label.

Rice, maize, corn potato, tapioca, gram, buckwheat, sarrasin and xanthan are naturally gluten free.

COELIAC DISEASE

In this medical condition which affects about 1% of the population, the lining of the intestine is damaged by gluten preventing the absorption of essential nutrients. Gluten intolerance, or coeliac disease, is assessed by analysis of antibodies in the blood and is a serious disorder of the small intestine. Diagnosis is confirmed by a biopsy of the gut wall whose abnormalities, and other symptoms, return to normal when the sufferer adopts a gluten-free diet.

A gluten free diet is the treatment for coeliac disease and dermatitis hepiformis and should be followed with medical supervision. For more information visit www.coeliac.co.uk

GLUTEN IN OATS

There is evidence that some coeliacs can tolerate small amounts of the type of gluten found in oats. While research continues they should only be included in the coeliac diet under medical and dietary supervision.

GLUTEN FREE INGREDIENTS

These are some of the more commonly used gluten free ingredients.

BUCKWHEAT

Having no relationship or connection with wheat, the triangular black or dark brown buckwheat seed is related to the rhubarb family. Growing to a metre in height, producing distinctive small pink flowers in late summer, the seed ripens in the late autumn, buckwheat is sometimes called sarrasin and produces a sweet and speckled naturally gluten free flour.

CAROB

Originating from the Mediterranean region and Asia , the carob tree produces long dark pods which are rich in vitamins (A, B1, B2, D) and minerals (iron, calcium, phosphorus and magnesium).

GRAM

Gram or chana dahl is a member of the chick pea family. It is not a cereal although it mills into a fine yellow flour which is a good source of protein and dietary fibre.

MAIZE

There are many varieties of maize grown in different continents, each suited to a different use from popping, canning, grinding to starch production and animal feed.

POTATO STARCH

Brought to Europe by Spanish explorers in the 16th century, potato cultivation spread rapidly in temperate regions. As well as eating potatoes in a variety of ways, its starch can be washed out and dried for adding to other foods.

RICE

Rice is grown on every continent in conditions ranging from flooded paddy fields to irrigated terraces. It is easily digested making it suitable for those with a delicate digestion or on a special diet.

SUGAR BEET FIBRE

Following the refining of sugar from sugar beet the remaining pulp and fibres are dried using steam and pressure to make a natural fibre food supplement.

TAPIOCA

Tapioca is a natural starch which is extracted from the inner part of the cassava root.

XANTHAN

Xanthan is a natural gum produced by the fermentation of sugar with xanthomonas campestris. The syrup is then pasteurised, filtered, washed and dried.

Many of the Gluten free products in our shop are sourced from Doves Farm, Hungerford, Berkshire - one of our longest and most trusted supplier relationships.