Frequently Asked Questions
Q. What is Gluten?
A. Gluten is the common name for proteins in specific cereal grains that are harmful to persons with celiac disease. These proteins are found in all forms of wheat (including durum, semolina, spelt, kamut, einkorn, and faro), and related grains: rye, barley, and triticale.*
Q. What is Celiac Disease?
A. Celiac Disease is a genetic, life-long, autoimmune intestinal disorder. Damage to the surface of the small intestine is caused by an immunologically toxic reaction to gluten and interferes with the absorption of nutrients.*
Q. What are the symptoms of Celiac Disease?
A. Celiac Disease is a multi-system, multi-symptom disorder. Symptoms are extremely varied and can often mimic other bowel disorders. Infants, toddlers, and children often exhibit growth failure, vomiting, bloated abdomen, and behavioral changes. Celiac Disease may appear at any time in a person's life. The disease can be triggered for the first time after surgery, viral infection, severe emotional stress, pregnancy, or childbirth.
Other symptoms can include:
The solution to the problem is simple (avoid wheat and rye flour), but it isn't easy (what's left to eat?)
This is where Gluten Free Baked Goods comes into the picture!
Q. How do you make great tasting gluten-free baked goods?
A. It is really as much art as it is science. From the science perspective, we simply avoid using wheat, rye, and barley flour in our products. That is the easy part. The art (i.e., the hard part) is in finding the perfect blend of flours milled from naturally gluten-free grains and other naturally gluten-free ingredients that result in baked goods that smell, feel, and taste like "the real thing."
We here at Gluten Free Baked Goods believe that we have found this perfect blend. Try it for yourself. We think you will agree!
* Source: Celiac Disease Foundation
A. Gluten is the common name for proteins in specific cereal grains that are harmful to persons with celiac disease. These proteins are found in all forms of wheat (including durum, semolina, spelt, kamut, einkorn, and faro), and related grains: rye, barley, and triticale.*
Q. What is Celiac Disease?
A. Celiac Disease is a genetic, life-long, autoimmune intestinal disorder. Damage to the surface of the small intestine is caused by an immunologically toxic reaction to gluten and interferes with the absorption of nutrients.*
Q. What are the symptoms of Celiac Disease?
A. Celiac Disease is a multi-system, multi-symptom disorder. Symptoms are extremely varied and can often mimic other bowel disorders. Infants, toddlers, and children often exhibit growth failure, vomiting, bloated abdomen, and behavioral changes. Celiac Disease may appear at any time in a person's life. The disease can be triggered for the first time after surgery, viral infection, severe emotional stress, pregnancy, or childbirth.
Other symptoms can include:
- abdominal cramping, intestinal gas, distention and bloating
- chronic diarrhea or constipation (or both)
- anemia - unexplained, due to folic acid, B12, or iron deficiency (or all)
- weight loss with large appetite, or weight gain
- dental enamel defects
- osteopenia, osteoporosis
- bone or joint pain
- fatigue, weakness and lack of energy
- infertility
- depression
- ulcers
There is also a form of dermatitis that can result from Celiac Disease that is characterized by blistering, intensely itchy skin. It is frequently found on the face, elbows, and knees.*
This is scary stuff! Until recently, many cases of Celiac Disease had been misdiagnosed. The results were failure to treat the right disorder. Consequently, people have been taking medicines and other steps to address their symptoms. Meanwhile, they continue to eat wheat-based products and perpetuate their discomfort.The solution to the problem is simple (avoid wheat and rye flour), but it isn't easy (what's left to eat?)
This is where Gluten Free Baked Goods comes into the picture!
Q. How do you make great tasting gluten-free baked goods?
A. It is really as much art as it is science. From the science perspective, we simply avoid using wheat, rye, and barley flour in our products. That is the easy part. The art (i.e., the hard part) is in finding the perfect blend of flours milled from naturally gluten-free grains and other naturally gluten-free ingredients that result in baked goods that smell, feel, and taste like "the real thing."
We here at Gluten Free Baked Goods believe that we have found this perfect blend. Try it for yourself. We think you will agree!
* Source: Celiac Disease Foundation
"So why can't all gluten-free baked goods taste like this?"SM