Understanding gluten free

By Pippa Thompson

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More people are becoming aware of their dietary needs and are learning to be conscious of what they consume. Gluten and wheat free choices haven’t always been as widely available as perhaps they could be. But now, with careful preparation from your trusted baker, Warbutons, your meal time favourites can now be catered for hassle free! You don’t have to miss out on variety whilst taking care of your body’s demands. If, however, you are suffering from any combination of the below symptoms, the first step is to visit your GP to discuss your concerns and get tested for coeliac disease.

Coeliac disease is an autoimmune condition where the body attacks itself when gluten, a protein found in wheat, barley and rye, is ingested. Gluten sensitivity symptoms tend to come on more slowly than an allergic reaction, and are long lasting – usually involving the digestive tract. Gluten sensitivity can vary in severity and can cause similar symptoms to coeliac disease, but without the damage to the small intestine.

Wheat allergy is a serious reaction that happens quite quickly after ingesting anything that contains wheat. It can trigger classic allergic reaction symptoms such as a rash, itching and wheezing. Even a tiny trace of wheat can cause a reaction in sufferers. Irritable Bowel Symptoms (IBS) is a common functional disorder of the digestive system. It can cause similar symptoms to coeliac disease such as bloating, abdominal cramps and diarrhoea. Symptoms vary between individuals and often occur during times of stress or after eating a particular food. Common triggers are dairy, wheat, and spicy food, but it varies for the individual.

Many gluten free products contain less fibre than you may be used to, so it’s important to make sure you’re getting enough if you’re newly diagnosed – 18 grams is the recommended daily intake. Try high fibre foods such as beans, lentils and dried fruit, or look for gluten free bread which contains a good source of fibre. Other nutrients to check for include calcium and iron, which many people with coeliac disease are deficient in. Newburn Bakehouse by Warburtons are fortified to be high in fibre, calcium and a source of iron.

If you often feel ill after eating foods containing wheat, barley or rye, you could be suffering from gluten intolerance. While around 1% of people in the UK suffer from coeliac disease, gluten intolerance is estimated to be much more common. Gluten intolerance is less serious, but can be very unpleasant and affect your quality of life. Keeping a food diary to note when symptoms occur and following an elimination diet can help you get the correct diagnosis. Following a gluten intolerance diet may seem daunting at first, but the relief of all those symptoms might just give you a new lease of life.

Warburtons has launched a gluten free brand, Newburn Bakehouse, to ensure even those families with food intolerances or choosing to eat a gluten free diet could enjoy the same quality. Newburn Bakehouse by Warburtons believes bakery is one of the simple pleasures of everyday eating, which everybody should be able to enjoy. That’s why it has a dedicated gluten, wheat and dairy free bakery in Newburn, Newcastle, UK. The team of Warburtons bakers has been working tirelessly to bring you the very best in gluten free food, including Newburn Bakehouse’s new and improved range of gluten and dairy free Farmhouse Loaves, their Soft Round Rolls, popular Wraps, and more. Through a range of products to suit all meal occasions, lifestyles and tastes, Warburtons continues to keep families across the UK happy.

For more information visit http://www.newburnbakehouse.com.

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