Gluten Free Resources on this Site:
Gluten Free Recipes | Wheat Free Recipes
Bakery (gluten free) | Pastas | Ground Flours | Grains & Rices
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What is Gluten?

Gluten (from Latin gluten "glue") is the composite of two proteins called gliadin and glutenin. These proteins are found in some grass-related grains, most notably they are present in wheat, rye, and barley. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein. The gluten in wheat flour gives kneaded dough its elasticity, allows leavening and contributes chewiness to baked products like bagels.

Gluten Intolerance (adverse reactions)

Some people are sensitive to gluten due to celiac disease (which is caused by an abnormal immune reaction to partially digested gliadin). Certain allergies and neuropathies are also caused by gluten consumption and inhalation. More common among the wheat-eating populations in the world however is a wheat allergy.

Wheat allergy is a food allergy, but can also be a contact allergy resulting from occupational exposure. Like all allergies wheat allergy involves IgE and mast cell response. Wheat contains a number of allergens (albumins, globulins, prolamins and glutelins), but Glutenin (wheat glutelin) is the predominant allergen in wheat. Nine subunits of LMW-glutinen have been linked in connection with wheat allergies.

Common symptoms of a wheat allergy include eczema (atopic dermatitis), hives (urticaria), asthma, "Hay fever" (allergic rhinitis), angioedema (tissue swelling due to fluid leakage from blood vessels), abdominal cramps, nausea, and vomiting. Rarer symptoms include anaphylactic shock, arthritis, bloated stomach, chest pains, depression or mood swings, diarrhea, dizziness, headache, joint and muscle aches and pains (may be associated with progressive arthritis), palpitations, psoriasis, irritable bowel syndrome (IBS), swollen throat or tongue, tiredness and lethargy, and unexplained cough. Reactions may become more severe with repeated exposure.

Gluten Free Diet

A gluten-free diet is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including kamut and spelt), barley, rye, Oats, Malts and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. A gluten free diet is the only medically accepted treatment for coeliac disease, the related condition dermatitis herpetiformis, and wheat allergy.

Additionally, the diet may exclude oats. Some people for whom the diet is recommended can tolerate oat products and some medical practitioners say they may be permitted, but there is some controversy about including them in a gluten-free diet because studies on the subject are incomplete. Even if oats are included, it is important to source these from a facility that is gluten free, as most oats are contaminated during processing.
It has been shown that strict adherence to a gluten-free diet improves the overall quality of life for people with Celiac Disease, Gluten Intolerance, Autism and Attention Deficit Hyperactivity Disorder.

Gluten Free Products

The Fresh Earth Food Store caters to people with Celiac Disease, wheat and gluten intolerance, wheat allergies and multiple food allergies, and we have helped many people adapt to this challenging diet.

In the healthy recipes section of this website you will find a category for Gluten Free Recipes and also one for Wheat Free Recipes.

Gluten Free Recipes
Wheat Free Recipes

Our Bakery section stocks exclusively products that are Gluten Free. You will find a wide variety of delicious gluten-free and wheat-free gourmet baking mixes, breads, cookies and snacks.

Bakery (gluten free)

You will also find gluten free options amongst our pastas, beverages, vitamins, and baking ingredients.

Pastas
Ground Flours
Grains & Rices