Glutenfree Ingredients organic glutenfree info
Granted gluten-free! Less than 20 mg/kg gluten content according to regulation (EC) 41/2009. Suited for gluten suffering people, baby food and infant nutrition.
Bran (stabilized cereal brans)
rice bran-
soya bran-pdf
Cereal Grains and Seed
amaranth
info
Amaranth
Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc.
Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
buckwheat
info
Buckwheat
provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper.
Its flavanoid Rutin is preventative against hypertension and arteriosclerosis.
Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
flax (linseed)-
info
Flax (linseed) flour
Flax is rich in proteins, vitamins and minerals. The oil content is high in unsaturated fatty acids.
millet
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
quinoa
info
Quinoa (Chenopodium quinoa)
is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restric­tedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls.
Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
rice (long-grain, round-grain)
» teff (white or brown)pdf
Dietary Fibres
apple fibre
info
Apple Fibre
is rich in soluble (pectins) and insoluble dietary fibre. Typically, it is used for baked goods and fillings to enhance quality, texture and longlasting freshness. Apple fibre can bind high amounts of water, helping to increase volume und to reduce product costs. Usually, the doughs require insignificantly more kneading time and a longer rest.
Our regular and organic apple fibres are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
» oat fibre-<10 ppm
info
AOF - Advanced Oat Fibre
Advanced Oat Fibre is pure dietary fibre (95% TDF) from oats, designed for the food and baking industry: fine powdered, neutral, and with surpassing high water binding and emulsifying power. Small addition already provides exceptional effects, as well in technical, economical and quality terms.
Technical advantages at a glance:
• stable moisture retention
• improves freshness and shelf-life
• enhances textureand stability
• excellent emulsifying properties
• increases elasticity and processability of doughs
• prevents moisture loss and ice crystals at freezing
• for fibre addition and calories reduction
AOF is added to baked goods to strengthen the texture, maintaining a soft and tender crumb and high volume yield.
Advanced oat fibre and organic AOF are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
» psyllium-
rice bran-
soya bran-pdf
Flakes (cereal based)
buckwheat
info
Buckwheat
provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper.
Its flavanoid Rutin is preventative against hypertension and arteriosclerosis.
Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
millet
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
rice
» teffpdf
Flours & Grits
amaranth
info
Amaranth
Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc.
Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
buckwheat
info
Buckwheat
provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper.
Its flavanoid Rutin is preventative against hypertension and arteriosclerosis.
Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
flax (linseed)-
info
Flax (linseed) flour
Flax is rich in proteins, vitamins and minerals. The oil content is high in unsaturated fatty acids.
lupin flour-
maize (corn)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
millet
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
polenta (maize grits)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
quinoa
info
Quinoa (Chenopodium quinoa)
is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restric­tedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls.
Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
rice
» teff flour (white or brown)
info
Teff: gluten-free whloemeal (integral) ingredients
Teff and its derivatives are only processed and offered as granted gluten-free (max. 20 mg/kg gluten) wholemeal ingredients, and thus include the full scope of essential vitamins and minerals.
Find more information about teff and its valuable constituents at teff pages.
Fruit Fibres
apple fibre
info
Apple Fibre
is rich in soluble (pectins) and insoluble dietary fibre. Typically, it is used for baked goods and fillings to enhance quality, texture and longlasting freshness. Apple fibre can bind high amounts of water, helping to increase volume und to reduce product costs. Usually, the doughs require insignificantly more kneading time and a longer rest.
Our regular and organic apple fibres are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
Malt Extracts
» barley malt extracts
» enzyme active/inactive malt extracts
Oat Fibre
» AOF oat fibres-<10 ppm
info
AOF - Advanced Oat Fibre
Advanced Oat Fibre is pure dietary fibre (95% TDF) from oats, designed for the food and baking industry: fine powdered, neutral, and with surpassing high water binding and emulsifying power. Small addition already provides exceptional effects, as well in technical, economical and quality terms.
Technical advantages at a glance:
• stable moisture retention
• improves freshness and shelf-life
• enhances textureand stability
• excellent emulsifying properties
• increases elasticity and processability of doughs
• prevents moisture loss and ice crystals at freezing
• for fibre addition and calories reduction
AOF is added to baked goods to strengthen the texture, maintaining a soft and tender crumb and high volume yield.
Advanced oat fibre and organic AOF are gluten-free (<10 mg/kg) and well-suited for babyfood and nutrition for celiac disease suffering people.
Pregelatinised Flours
corn (maize) flour
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
rice flour-
Stabilisers/Thickeners
pregelatinised flours
» psyllium-
Starches
corn (maize) starch
rice starch-
wheat starch<20 ppm
Wholegrain Flours (integral)
amaranth
info
Amaranth
Basic food of the Incas and the Aztecs. Very high magnesium content (330g/100g), but also calcium, iron and zinc.
Amaranth is gluten-free and contains 14 - 16% of high essential protein which is exceptionally rich in lysin and methionine.
buckwheat
info
Buckwheat
provides a pleasant nutty taste and is rich in amino acids, B-vitamins and minerals - particularly iron, magnesium, copper.
Its flavanoid Rutin is preventative against hypertension and arteriosclerosis.
Buckwheat is gluten-free and increasingly used in foods for celiac disease suffering people. Flakes are an important ingredient in baby food production.
corn (maize)
info
Corn (maize) flour
high content of magnesium and B-vitamins. Corn is rich in carbohydrates and proteins.
kamut-
millet
info
Millet (sorghum)
has the highest mineral content of cereals. Most relevant are iron, magnesium, potassium, silicon, phosphorous, sulfur, fluorine.
Millet products are gluten-free and well-suited for foods to celiac disease suffering people.
In Ethiopia, the variety teff is the most important food crop.
quinoa
info
Quinoa (Chenopodium quinoa)
is, similar to amarant, a gluten-free pseudocereal, suitable for the gluten-intolerant nutrition. It is only restric­tedly suggested for baby and infants nutrition by the reason of saponins that occur on the quinoa hulls.
Quinoa has aplenty of very essential proteins (lysine), and a high content of the vits B2 and E, as also calcium, magnesium, iron and zinc.
rye-
» teff (white or brown)pdf

glutenfree products

cornfield

designed for foods of less than 20 mg/kg
gluten content as to
Regulation
(EC) 41/2009

Gluten-sensitive Disease and Gluten-free Nutrition
Celiac disease is the chronic inflammation of the small intestines that finally destructs the intestinal mucosa, and is provoked by the cereal protein gluten [l.18]. The average rate of affected persons is greatly under-recorded with 1:500 in Europe and 1:105 in the United States (Wikipedia).
Short-term impacts of an unrecognized gluten incompatibility are
    • undersupply of fat-soluble vitamins (vits A, D, E, K mainly)
    • inadequate provision of minerals (particularly calcium and iron).
Later sequels are type 1 diabetes, esophageal and intestinal cancer.
The gluten allergic reaction is caused by the protein fractions gliadin (wheat), hordein (barley), avenin (oats) and secalin (rye), which also are constituents of the botanic related cereals spelt wheat, green spelt, kamut, emmer, einkorn, triticale and wild rice.
The only successful therapy is a persistent lifelong abandonment for consuming foods containing gluten. A lasting and severely observed dietary shift is the only way to reduce the risk of secondary complications. But the dietary change to gluten-free nutrition is not at all detrimental to the health since gluten is not an essential protein.
The permitted limit for gluten-free foods is defined with max. 20 mg/kg gluten content (Codex Alimentarius: Standard 118-1979/2008).
Cereals which are recognized gluten-free by nature - although those are not typically defined as 'bake cereals' - are: teff, millet, buckhwheat, quinoa, amarant, corn and rice.
? Celiac Disease ?

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