Gluten-free baking mixes

Many people have difficulty digesting wheat but on examination have no gluten allergy. And yet they get abdominal pain and feel groggy and tired. This is because eating too much and too frequently of gluten and wheat makes people glutensensitive.

So we had better not eat wheat daily, this is obvious. But then, are all gluten-free products on the market healthy? This mainly depends on the fibre chosen, and that is where Tr-eat's gluten-free baking mixes make the difference. They also avoid burdensome starches from potato, rice and maize because these types of fibres split too quickly in our oral and intestinal tracts and the starch released in the process leads to pro-inflammatory oral and intestinal inflammation.

At Tr-eat, we deliberately choose only prebiotic fibres that are good for the gut and intestinal flora. These complex fibres from tubers (tapioca and konjac), fruit (baobab), flaxseed and coconut are not yet fully digested in the small intestine and need to be broken down further in the large intestine.