A Gluten-Free Diet
If a someone diagnosed with coeliac disease, they be referred to a dietitian to help you adjust to their new diet without gluten.
They’ll no longer be able to eat foods that contain barley, rye or wheat, including farina, graham flour, semolina, durum, cous cous and spelt.
As a protein, gluten is not essential to our diet and can be replaced by other foods. Many gluten-free alternatives are widely available in health food shops, including pasta.
We do our best to produce gluten free for people can’t tolerate gluten. But sometimes it would be happened that somewhere a tiny ingredient sold to us as a gluten free products which maybe contain a bit gluten unfortunately !!!!
As a committed and promised brand in food industry don’t want to see anybody harm for that reason we choose our source of ingredients very carefully with fuss ,all of them are best quality roots and premium .
By law, food labelled as gluten free can contain no more than 20 parts per million (ppm) of gluten.
For most people with coeliac disease, these trace amounts of gluten will not cause a problem.
However, a small number of people are unable to tolerate even trace amounts of gluten and need to have a diet completely free from cereals.
Rice and rice noodles, gluten-free flours, including rice, corn, soy and potato, ….