This week in May was aimed at highlighting products that are produced under strict conditions to support those suffering from this serious autoimmune disease caused by a reaction to Gluten. Gluten is a protein found in wheat, barley, rye and some oats. Typically it causes flattening or villi in the small intestine that are responsible for absorption of nutrients. Symptoms include diarrhoea, constipation, bloating, fatigue, depression and anaemia.
It is thought that 1 in every 100 people are affected by coeliac disease. Others just feel better on a wheat-free diet. This is an indication that the wheat we eat today is a far cry from older grains that used to form a staple in our diets. Modern wheat has undergone hybridisation to increase yields and infer disease resistance creating food intolerances along the way.
As alternatives to wheat flour, we stock a range of blends and loose flours and seed-like grains to support dietary needs. Favourites grains are Buckwheat, Millet, Quinoa and Amaranth.
For baking, a blend of flours provide texture and elasticity; typically 2 parts mealy to 1 part starchy.
As a guide, mealy flours include rice, buckwheat, corn, millet, oat, quinoa, sorghum, teff, maize, nut and pea flours.
Starchy flours include arrowroot, potato and tapioca.
Gluten replacers add elasticity; Xanthum gum, psyllium or chia.