What to replace bread with in a gluten-free diet - this is one of the most common questions from people eliminating gluten from their daily menu. Changing eating habits can be a challenge, especially when you want simple, natural and chemical-free products. If you are looking for healthy, well-tolerated substitutes for traditional bread - learn about proven options that don't strain the digestive system and fit in with a gluten-free diet.
Gluten intolerance is becoming an increasingly popular topic, but its symptoms can be confusing and difficult to identify. Gluten, a protein found in wheat, rye, barley and oats, is well tolerated by many people, but for some it can cause a number of unpleasant reactions.
Gluten is a topic that has gained attention in recent years, especially in the context of health and diet. Present in many common foods, we are often unaware of its ubiquity. This plant protein, which is mainly found in wheat, rye and barley, plays a key role in giving elasticity and structure to our favorite baked goods. In this article, we will take a closer look at what exactly gluten is, what gluten contains, and why avoiding it in the diet is so important for people with celiac disease or hypersensitivity to this ingredient.