Gluten Free – The Why’s and How’s

Gluten is made up of two proteins: gliadin and glutenin. It’s primarily the gliadin protein that can trigger negative reactions in sensitive individuals.

When flour is mixed with water, gluten forms a sticky, elastic network, which is essential for dough’s structure and bread’s rise.

In some people, gluten triggers an immune response that mistakenly identifies it as a foreign invader. This reaction can lead to conditions such as celiac disease, the most severe form of gluten sensitivity.

In celiac disease, the immune system attacks not only gluten but also the enzymes in the digestive tract, causing inflammation and damage to the intestinal lining. This damage can result in nutrient deficiencies, digestive issues, anaemia and fatigue.

While celiac disease affects about 1% of the population, many individuals experience non-celiac gluten sensitivity.

This condition involves adverse symptoms similar to those of celiac disease, such as bloating, stomach pain and fatigue, but without the autoimmune response.

Since there is no definitive test for gluten sensitivity, it’s typically diagnosed through elimination diets and symptom monitoring.

The rise of gluten free diets has sparked a trend where many people avoid gluten for perceived health benefits, such as clearer skin, better digestion and reduced fatigue. However, most people can digest gluten without issues and whole grains that contain gluten are valuable sources of fibre, B vitamins and iron. These grains have been linked to lower risks of diabetes, heart disease and some cancers.

For those who need or choose to follow a gluten free diet, there are now numerous alternatives available.

Quinoa, millet and amaranth are popular gluten free grains, while rice, tapioca and chickpea flour are commonly used in baking. Gluten free breads and pastas made from corn, rice, or quinoa are widely accessible.

Check out our blog for delicious gluten free recipes using our Easy Bake Gluten Free Bread Mix. It’s an easy-to-use bread mix that can be made with dried yeast or sourdough starter for a variety of tasty gluten free creations.

Explore more about gluten-free options and products at The Source Bulk Foods, where we offer a wide range of choices to meet various dietary needs. If you have any questions about our products, our friendly staff is here to help!