Coeliac and gluten free

Coeliac disease affects about one in 70 people in Australia while many remain undiagnosed, instead flying under the banner of having a non-coeliac gluten sensitivity. Gluten is a type of protein found in grains such as wheat, rye, barley and wheat-based ingredients, this includes but is not limited to:

  • White Flour
  • Whole Wheat Flour
  • Durum Wheat Graham Flour
  • Triticale Kamut
  • Semolina Spelt Wheat Germ
  • Wheat Bran

The symptoms of gluten sensitivity can include a headache, “foggy mind,” joint pain, digestive discomfort and bloating are common side effects for most people after consuming gluten and wheat based products.

Gluten-free ingredients include: (source Mayo clinic) However some people may experience similar symptoms as they have gluten from cross-contamination

  • Amaranth
  • Arrowroot
  • Buckwheat
  • Corn and cornmeal
  • Flax
  • Gluten-free flours (rice, soy, corn, potato, bean)
  • Hominy (corn)
  • Millet
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Teff

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