Gluten Intolerance

What is gluten?

Gluten is the protein aspect of wheat, rye, barley oats, spelt (dinkle), kamut (pharaoh).
In breadmaking it is the gluten that holds the ingredients together. In gluten-free baking guargum or xanthum gum will be a good alternative.

Why is gluten a problem?

Gluten allergies have become more common in recent times. This is most likely due to the over-use and hybridisation of wheat, and because it is introduced too early into the diet of most babies.
Dr Peter D’Adamo, in ‘The Eat Right Diet’ book explains that many people with the most…