When you pick up one of our baking mixes, you will notice that we are naturally 100% gluten-free. This means that for those with allergies to gluten, our products are safe to consume while still being absolutely delicious. Take our muffins or pizza mix out of the oven and you’ll see they resemble the baked goods you see in store windows. Moist, fluffy and full of flavor! We make our products allergy-friendly so that those with intolerances such as wheat allergies or celiac disease can enjoy fresh baked goods that will make you feel good on the inside and out.
So if all of our products are gluten-free, you might ask, why is going gluten-free beneficial in the first place?
Celiac disease is an autoimmune disease when one’s immune system starts to attack the inner lining of the small intestine when gluten is consumed. Certain proteins in grains like wheat, barley, oat and rye are completely off limits or sickness and inflammation will occur. If the small intestine is damaged from gluten, the body won’t be able to intake proper nutrients. Wheat allergies are similar to celiac disease, however, they primarily cause contact hives, cramping and respiratory responses such as asthma.
While not everyone has celiac disease or a sensitivity to gluten, you can still experience many of the symptoms and not even notice it!
By leaving gluten out of your diet, not only does your gut take in the proper nutrients but you will have increased energy and digestion! You won’t experience any pain if you do have celiac disease or a wheat allergy, you won’t feel the extreme bloat and inflammation from consuming processed and gluten-filled breads, cupcakes and pizza crusts. Many people who begin to eat gluten-free start even start to eat less white starch carbohydrates!
Common foods to avoid while maintaining a gluten-free diet include:
- Regular oats
- Enriched wheat flour (found in common snack foods like pretzels, pasta and breads)
- Barley and malt (found in malt vinegar)
- Soy and teriyaki sauces
Although you will eliminate these foods from your diet when going gluten-free, you shouldn’t proceed to think everything labeled “gluten-free” is a healthy option! When taking gluten-free baked goods, breads and snacks into account, always consider what the ingredients are and if they will benefit your body. For example, a gluten-free bagel can still contain corn syrup solids and canola oil which are genetically modified. Always think the smaller the ingredient list the better, even when going gluten-free!
While we work with almond flour in all of our mixes, did you know that there are several other baking substitutes out there in replace of regular flours? Next time you find yourself in the baking aisle, check out these five other flours:
- Gluten-Free Oat Flour
- Chickpea/Garbanzo Bean Flour
- Buckwheat Flour
- Coconut Flour
- Gluten-Free All Purpose
You can wow your friends and family by showing off new gluten-free recipes in your kitchen or you can just stick to keeping it simple with ours! :)