Gluten-free bakery

摘要

The demand for gluten-free baked goods increased dramatically over the last years. This is based on a growing number of celiac diagnosed people, but also an increasing number of consumers looking for and following fashionable nutritional trends. In Germany only 0,2-0,3% of the population suffers celiac disease, In their nutrition they have to avoid cereals like wheat, rye, spelt and barley. In certain cases special oat products from gluten-free sources could be used by a part of the celiac diagnose consumers. Depending on the severity of the intolerance already small amounts of gluten could cause heavy negative impact on the actual well-being of the patient. The consumption of gluten containing food over a longer period will have a serious impact on the gut health. To be on the safe side only raw-materials which are 100% gluten-free by their nature should be used. Therefore the use of rice and corn products or raw materials based on ancient grains like amaranth or quinoa is common.