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Fresh Vegetables

GLUTEN-FREE

Gluten is the name for proteins typically found in wheat, barley and rye and contains a desired starchy quality, giving many breads and baked foods the chewy texture and flavour. Unfortunately gluten is not easily digestible by some due to the peptides within being resistant to stomach acids and may cause serious health issues. Celiac disease is an example were the body treats gluten as an invader. Wheat and wheat flour is known to provide one of the highest sources of gluten.

PROPOSED BENEFITS

Promotes improved energy levels

Reduces bloating

Helps with bone health

Eliminates certain health issues

DEBATED CHALLENGES

Negative glucose and lipid metabolism

Increased risk of metabolic syndrome

Can be harder to source certain nutrition

Unhealthy packaged 'gluten-free' foods

MEAT & FISH

  • All meat and fish

Image by Food Photographer phototastyfood.ru
Image by Chantal Garnier

VEGETABLES

  • All natural vegetables

FRUIT

  • All natural fruit

Image by Naveed Pervaiz
Image by Waldemar Brandt

DAIRY & ALTERNATIVES

  • All dairy, eggs and non-malted alternatives (double check for wheat flour or other additives)

NUTS, SEEDS & GRAINS

  • All natural nuts and seeds

  • Amaranth

  • Arrowroot

  • Brown rice

  • Buckwheat

  • Gluten-free oats

  • Millet

  • Quinoa

  • Sorghum

  • Tapioca

  • Teff

  • Wild rice

Image by Maksim Shutov
Gourmet Olive Oil

OILS

  • All oils (double check for additives)

FLOURS

  • Almond flour

  • Buckwheat flour

  • Sorghum flour

  • Amaranth flour

  • Teff flour

  • Arrowroot flour

  • Brown rice flour

  • Out flour

  • Corn flour

  • Chickpea flour

  • Coconut flour

  • Tapioca flour

  • Cassava flour

  • Tigernut flour

Image by victoria.
Image by Sharon McCutcheon

SWEETENERS

  • All sweeteners

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