Foodish has been developing the gluten-free program for more than 5 years. Today, the company offers more than 20 types of flour from gluten-free raw materials. Among them are buckwheat, rice, amaranth, and others.
Vendula, a cheerful, talkative Prague resident, sits in a café on the banks of the Vltava River with her friends. They are drinking coffee, animatedly discussing an order of cakes. Vendula pulls a food container out of her bag and takes a cookie out of it. "I have a special diet," she explains to her friends.
Vendula was born a healthy baby, but after a while her parents noticed that she was eating worse than the other children, growing slower and often complaining of stomach pains.
The doctors diagnosed her with celiac disease. This is an autoimmune disease, which occurs, according to statistics, in 0.5-1% of the world's population. Patients with celiac disease develop a chronic intolerance to gluten (gluten), which causes inflammation and atrophy of the small intestine.
This disease is being diagnosed more and more frequently, but even more common (up to 40% of the population) is a gluten allergy of varying degrees.
Gluten is a group of proteins found in a number of cereal plants, primarily wheat, rye, and barley.
Thus, the solution for people who for various reasons cannot consume products with gluten is a gluten-free diet.
Today, almost all confectionery manufacturers include gluten-free products in their product line.
Most typically, flour from buckwheat, beans, or rice is used instead of wheat. It is noteworthy that historically these types of raw materials are used for baking in the national cuisines of different peoples. For example, Slavic cuisine makes pancakes from buckwheat flour, the popular Japanese dessert mochi (mochi) is made from rice flour, and the Middle East uses lentil flour.
The range of gluten-free raw materials offered by flour manufacturers today can satisfy the most demanding tastes. At the same time, the vitamins, and minerals contained in gluten-free products fully provide the human body with the necessary components.
Foodish has been developing the gluten-free program for more than 5 years. Today, the company offers more than 20 types of flour from gluten-free raw materials. Among them are buckwheat, rice, amaranth, and others.
The unique low-temperature milling technology used by Foodish ensures almost complete preservation in the flour of enzymes vital for the normal functioning of the gastrointestinal tract.
