Gluten free foods

People with coeliac disease rely on gluten free foods, the products formulated without the wheat and rye proteins that trigger their condition. The range now spans breads, pastas, biscuits, breakfast cereals and ready meals, with gluten free bread the flagship challenge for bakers. Structure comes from starches, hydrocolloids and alternative flours rather than gluten’s elastic network. Labelling law sets a strict threshold, typically 20 parts per million, and certified supply chains guard against cross-contact. Dedicated production lines or validated cleaning separate them from gluten-containing runs.