Cuisine l’Angélique products are organic and specifically formulated for gluten-free and casein-free diets.
Gluten is a protein found in certain cereals such as wheat (wheat, spelt, kamut), barley, rye and triticale (a rye & wheat hybrid). Pure oats do not contain gluten. However, because of potential cross contamination of oats by wheat, this cereal is excluded from gluten-free diets.
Gluten is essential to conventional bread making for its elastic properties. Wheat flours have become a highly technical ingredient. Bakers have a choice from a selection of gluten contents depending on the type of bread they intend to prepare. The great challenge of gluten-free bread making is to compensate for the lack of elasticity of the dough.
Beyond bread and pastries, gluten is found in a variety of processed foods.
To alleviate discomfort and for better health, the gluten-free diet has gained in popularity. Cuisine L’Angélique is proud to offer a variety of gluten-free options and serve the gluten-free community.
For more information:
www.sosgluten.ca
www.maladiecoeliaque.com
www.fqmc.org
www.afdiag.org
www.marikafontaine.com/autisme.html
www.autisme.qc.ca
http://pages.videotron.com/rlca/liens.htm
www.filariane.org