BREAD WITH 3 INGREDIENTS

​Gluten is a vegetable protein present in cereals such as wheat, rye, malt or barley, which, in contact with water, forms a kind of gel, which binds and ensures greater elasticity in foods such as bread, pasta and biscuits.

In principle, gluten-containing foods can be consumed freely by people who do not have celiac disease, allergies or intolerance to this protein.

However, people with celiac disease, gluten allergy and people who have gluten intolerance, cannot digest these types of food well, and may experience symptoms such as bloating, diarrhea and weight loss.

In general, the diet of a large part of the population includes many foods with wheat, which causes gluten to be consumed in large quantities. Therefore, some people, even if they are not allergic or intolerant, observe improvements in health, especially the balance in intestinal functions, when they reduce gluten consumption.

The main benefit of removing gluten from the diet is the exclusion of industrialized and high-calorie foods from the diet, such as stuffed biscuits, pizzas, pasta and cakes. Even if the gluten-free diet is carried out by people who do not have protein intolerance, they feel better because, generally, they start to eat a more balanced diet, which improves the functioning of the intestine and health as a whole.

In addition, removing gluten from the diet can reduce irritability, episodes of diarrhea, gas and abdominal swelling in people who are intolerant to this protein.

Some gluten-free foods:

• Fruits and vegetables;
• legumes, such as beans, soybeans, chickpeas or lentils;
• Cereals, such as rice, quinoa, amaranth, corn and its derivatives;
• tubers, such as potatoes, potato starch, cassava, yams,
• proteins, like beef, chicken, eggs, tofu, and fish;
• Candy, such as sugar, chocolate, cocoa, jellies and ice cream;
• Spices, like salt, thyme, basil, oregano;
• fats, such as olive oil, butter, coconut oil, linseed, pumpkin and chia seeds.