We hear more and more people talking about “gluten-free”. But what exactly is gluten?
Gluten is a protein found in all bread flours such as wheat, rye, barley, kamut, etc.. Gluten is a fundamental element in bakery. It gives elasticity and suppleness to pasta, allows breads to acquire volume and softness.
But gluten can also slow the absorption of nutrients, including iron, calcium and vitamins. For those intolerant or allergic or suffering of the celiac disease, it can even result in very significant health problems, such as destruction of the intestinal wall.
Our challenge is to offer a range of quality products respectful of taste, but taking into account the constraints linked to intolerances and allergies to gluten. In this way, our products suit anyone allergic or not who want to have fun and are eager to discover or rediscover the authentic flavors of delicacies.
All our products are gluten free and prepared in a gluten-free certified workshop.