Spielberger Organic Gluten Free Products

Did you already notice that more and more products are labeled as ”gluten free“ while shopping groceries? The symbol with the crossed out ear is now found in many supermarket shelves. But what is this gluten actually about? The word gluten derives from Latin and means ”glue“. Gluten is mainly composed of different proteins, which occur in grains. Particularly high proportions are present in wheat, rye, barley and spelt. Strictly speaking, grains do not contain gluten but ”only“ its components. These proteins, for example, provide the young wheat during germination with the amino acids it needs to grow. The gluten itself is only formed during the processing of the grain. It is a mixture of proteins, carbohydrates and other water-insoluble substances. The part that remains when the soluble components and starch are washed out from the dough therefore is gluten.

Gluten becomes very important when grains are further processed to dough, because without gluten most baked goods could not be made. For the baking properties of flour gluten plays a crucial role. It gives the dough its elasticity and makes it stable and yet flexible. Thus, the air is able to expand in the dough during the baking process later on. Thus the pastry becomes airy. Buns, donuts, croissants and more get their characteristic shape. Gluten is also found in many other foods such as cereals, pizza, pasta or beer. Some people do not tolerate gluten at all. They have celiac disease. For them the consumption of gluten-containing food leads to an inflammation of the intestinal mucosa. Therefore, they must completely do without gluten-containing products. That is why the German Celiac Society e.V. (DZG) has created a special label for products with a maximum of 20 ppm of gluten: the DZG-ear (20 ppm is the short form for 20 parts per million, meaning 20 milligrams of gluten per kilogram). Food manufacturers that depict this logo on their products, commit themselves to comply with production standards and controls that are necessary for gluten free products.

That there are more and more gluten free foods today is not only due to the growing number of people with gluten intolerance. Many consumers voluntarily choose a gluten free diet. As a part of low gluten diets wheat and white flour products are deliberately avoided. If you choose legumes and vegetables instead of bread rolls, bread, pasta and cakes, you may soon have a reduced body weight. However, the gluten free or low gluten diet has another advantage. After a short adjustment period, many people feel more awake during the day and more comfortable. This also makes it much easier to motivate yourself to exercise. And if your body does not need to digest something heavy at noon, you can get started more quickly in the afternoon, too.

Anyone who wants to avoid gluten does not have to give up on beloved home baking. There are a variety of alternative products. Spielberger Mühle offers a whole range of basic ingredients that should not be missing in any gluten free kitchen. This begins with a gluten free Corn Flour from bio-dynamic farming. It can be used for both savory dishes as well as for desserts. Corn Flour is also suitable for crumbing fish and vegetables and of course for baking flat bread and corn bread. The Organic Gluten Free Cornflakes and Rice Flakes from Spielberger are two great all-rounders in the kitchen. Together with nuts, honey and fruit, delicious cereal creations are made for a gluten free start into the day. Instead of Rice Flakes you can also use Spielberger Organic Wholemeal Buckwheat Flakes. Buckwheat is a pseudo grain that is natually gluten free. The crispy Spielberger Organic Gluten Free Buckwheat Flakes taste delicious in cereals, but they are also an exciting ingredient for confectioners. Just mix the Buckwheat Flakes with grated nuts, make little piles and pour melted chocolate over them. You have a wonderfully crispy confection before you know it.

Foods with gluten free basic ingredients are difficult to compare to wheat-based foods. Let yourself be surprised and discover completely new worlds of taste. Bon appetit!