The gluten-free food and product market has seen explosive growth. Consumers are spending more money than ever before on gluten free products for their meals and snacks. Brands like Glutino, Chick-fil-A, and others are capitalizing on this to grow their businesses. This is leading to a push for gluten free development worldwide as other companies scramble to develop new product lines.
Is it Coeliac disease, gluten allergy, gluten sensitivity or gluten intolerance? Which is the correct term and what are the differences between them?
In this article we intend to dispel the confusion and give you a clear overview of these gluten related, but different conditions. You might be surprised at what you find.
It’s important to understand that Coeliac disease is very different to a gluten intolerance or allergy, and to never to confuse the two. Likewise, gluten allergy and gluten intolerance are one of the same thing, having recently been simplified to the term ‘gluten sensitivity’.
With that said, the common denominator is of course gluten. Whether you have Coeliac disease or gluten sensitivity, the symptoms of both are caused by consuming gluten.
But what are the differences? Let’s get started by breaking this article into two distinct categories: Coeliac disease and the rest of the terms.
When it comes to gluten free sweets, Almondy takes the cake! Literally. Below I will be doing my first gluten free product review on the Gluten Bee blog.
A bit more about the new Product Reviews section of our blog before I get started. I will be doing a handful of reviews based around different products I’ve personally tested. I always struggle to find products I like, so when I do, I love to share them with people. Hopefully these reviews will help you find some new gluten free products to try from the store!
French Toast has always been one of my favorite meals. Though, since finding out I was allergic to gluten, I wasn’t able to find any at restaurants, nor did I find any good bread to create it with!
Well after nearly two years, I finally decided to give it another go and came up with this recipe. Hope you enjoy!
Baking is one of the most challenging aspects of eating gluten free for me. It always comes down to 1 of 2 issues.
- The food tastes too grainy.
- The food doesn’t stay together and falls apart.
Have you run into these problems at all?
If you’re reading this article, I’m sure you already know how expensive gluten free products can be. Not only do you have to live with a difficult disease or allergy/intolerance, but you also have to pay more just to get food that you can have! Seems a little ridiculous, doesn’t it?
Well, that is going to change for the better soon!