WITHOUT GLUTEN There are 27 products.

Subcategories

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  Gluten-free pasta

  GLUTEN-FREE AND LACTOSE-FREE PASTA

  HISTORY

  Who doesn't like candy? As the saying goes, "no one is bitter about a sweet." And it is the truth. Pasta and sweets brighten our lives. We associate them with acts of happiness: celebrations, challenges achieved ... So, whenever something good happens, they are there for us to enjoy.

  However, until a few years ago, celiacs had severe problems with this type of food. It was still difficult to find shelves with gluten-free products on a large surface. And, in addition, those stores that offered them did it at too high a price, so getting gluten-free sweets was similar to a delicacy.

  As we have mentioned, today we acquire sweets and pastries for occasions when we have to celebrate an event. But ... why did these foods begin to be created? Well, in reality, the first sweets were created for travelers and merchants who had to make very long trips and who needed light food that provided them with a great amount of energy. Obviously, when we talk about "sweet" in those days we don't have to think about the food that we have around us today. If not, they mixed cereals, honey and fruit to create a dough with a lot of calories and energy inside.

  Currently, we can find a thousand types of pastries and sweets, with different ingredients such as chocolate, fruit, different types of sugar ... And, above all, different types of flour that allow gluten-free pasta to be cooked and are suitable for all audiences. .

  HOW IS IT DONE?

  The most important thing when cooking gluten-free pasta is the use of utensils that have not been in contact with gluten-free products or that are well washed. Contamination of utensils and containers is essential to create, not only a sweet that we like but that does not harm the person who enjoys it.

  There are many gluten-free and lactose-free pasta. The process to cook them follows the same steps as if we were cooking any other recipe, but we have to take into account that gluten-free flours are a little more complicated to handle, since the dough is not so compact. With this, I don't want you to be discouraged. With effort, love and perseverance, every recipe is achieved.

  TYPES OF GLUTEN-FREE AND LACTOSE-FREE PASTA

  As you can see in our section, the pasta of a lifetime can also be cooked without gluten or lactose. And, most importantly, with the usual flavor.

  Muffins, chocolate palms, tea pastries, sponge cake ... A multitude of pastries that will make your celebrations unforgettable events and in which everyone will want to repeat.

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  Gluten-free bread

  GLUTEN FREE BREAD

  HISTORY

  
  Currently, gluten-free bread is more than incorporated in our society. In any bakery or supermarket we can find it. Intolerances, and in this case celiac disease (gluten intolerance) are the order of the day, so it is necessary to create new products that can be consumed by society without causing complications in your health.
  However, It is interesting to know where the bread comes from and for what purpose our ancestors cooked it. Because such an affordable food today has an interesting history to know and that, in addition, will help us to value more the precious commodity that we have in our hands.
  We go back many millions of years ago, in the that our ancestors crushed the cereal grains and mixed it with water in order to create a porridge. On a stone, they deposited a small amount of porridge and put it to heat on the fire, to cook the first bread that was similar to a cake or cookie.

  It was the Egyptian culture that, giving more importance to the physical aspect, began to create what we know today as "bread". Also, the first bakeries and ovens were built that made this essential food available to the people.

  HOW IS IT DONE?

  
  Various ingredients are required to cook gluten-free bread. The indispensable element is flour; There are different types of flour that can be used, although the most common are corn flour and rice flour. Other types of flours that can be used are chickpea or soy flour.

  The other ingredients are those used to prepare the rest of the breads. These ingredients include water, salt, yeast, and oil. The elaboration consists of mixing the different ingredients until we get a firm dough that we have to let rest and knead.

  Finally, we will give it the shape that we like the most and we will bake it. There are many varieties of gluten-free bread, so each baker is in charge of kneading a different bread to surprise the staff. However, the most important thing is that the flour used is a flour that does not contain gluten, such as those mentioned above. And, in addition, that the containers where the bread is going to be prepared are not contaminated by other products with gluten, because it could cause alterations in the health of diners.

  TYPES OF BREAD WITHOUT GLUTEN

  
  In the market we can find a great diversity of gluten-free breads. Buckwheat bread is one of the alternatives. It is a type of wheat that was widely used in the past and which is now recovering its use. Also, we can find rice bread that is similar to sliced ​​bread or millet bread, although millet is more used in Asia and Africa.

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  Gluten-free ingredients

  GLUTEN FREE INGREDIENTS

  HISTORY

  
  Gluten-free products have entered the gastronomic market very quickly.

  The high incidence of people with gluten intolerance created the need to manufacture and offer this type of product to the public.

  
  Celiac disease consists of an intolerance to gluten, which is a protein that we can find, fundamentally, in cereals such as wheat, barley and rye. People with celiac disease who consume products with gluten suffer from bloating, pain, etc.

  
  If we think about it, there are many foods that contain these three cereals; In addition, it is food that we use in our day to day. For example, bread, sweets and cakes, pasta ... This fact greatly limited this population group. Also, a few years ago, it was difficult to get gluten-free food at an affordable price. The first products that were offered in large stores had high prices, so not everyone could afford them.

  
  The great need that arose in the population caused many companies to start researching and manufacturing gluten-free foods. A more offer, the prices could be lower and thus, reach anyone.

  
  Currently, the vast majority of products that we can find in a supermarket are labeled "gluten-free" on the outside. It has been a great advance for all of us, since everyone has the right to be able to buy food that does not have any negative impact on their health.

  
  TYPES OF PRODUCTS

  
  From Degusta Teruel we wanted to offer you a wide variety of gluten-free products and ingredients, so that without having to leave home, they have everything they need at their disposal.

  
  The different types of ingredients that you can find are, for example, flours: buckwheat flour, corn flour, potato or cassava flour. With these flours you will be able to cook cakes, breads, make batters ... Everything you can think of and more!

  
  In a novel way, we have also included poppy, flax and sesame seeds. The seeds are full of essential nutrients for our body, which provides countless benefits if consumed regularly. A teaspoon a day of seeds is enough; We can include them in a yogurt or in salads, among many options.
  Also, you can find 100% cocoa powder to add it to your breakfasts or to include it in your biscuits.

  
  Without a doubt, the range of possibilities offered by the gluten-free market is practically unlimited. Do not hesitate to try the different products that we offer you, from our most trusted producers who take care of even the smallest detail of each preparation.