GLUTEN FREE INGREDIENTS
These are some of the more commonly used gluten free ingredients.
Having no relationship or connection with wheat, the triangular black or dark brown buckwheat seed is related to the rhubarb family. Growing to a metre in height, producing distinctive small pink flowers in late summer, the seed ripens in the late autumn, buckwheat is sometimes called sarrasin and produces a sweet and speckled naturally gluten free flour.
Originating from the Mediterranean region and Asia , the carob tree produces long dark pods which are rich in vitamins (A, B1, B2, D) and minerals (iron, calcium, phosphorus and magnesium).
Gram or chana dahl is a member of the chick pea family. It is not a cereal although it mills into a fine yellow flour which is a good source of protein and dietary fibre.
There are many varieties of maize grown in different continents, each suited to a different use from popping, canning, grinding to starch production and animal feed.
Brought to Europe by Spanish explorers in the 16th century, potato cultivation spread rapidly in temperate regions. As well as eating potatoes in a variety of ways, its starch can be washed out and dried for adding to other foods.
RICERice is grown on every continent in conditions ranging from flooded paddy fields to irrigated terraces. It is easily digested making it suitable for those with a delicate digestion or on a special diet.
SUGAR BEET FIBRE
Following the refining of sugar from sugar beet the remaining pulp and fibres are dried using steam and pressure to make a natural fibre food supplement.
Tapioca is a natural starch which is extracted from the inner part of the cassava root.
Xanthan is a natural gum produced by the fermentation of sugar with xanthomonas campestris. The syrup is then pasteurised, filtered, washed and dried.
Many of the Gluten free products in our shop are sourced from Doves Farm, Hungerford, Berkshire - one of our longest and most trusted supplier relationships.