Celiac disease is a gluten intolerance that causes inflammation in the intestines of sufferers when they eat grain products containing gluten. For individuals diagnosed with celiac disease, a strict gluten-free diet is key to treatment.
Gluten is mainly found in grains such as wheat, barley, spelt, rye and commercial oats. But don't worry, there are also many alternatives: gluten-free products and flours made from corn, rice, quinoa, millet, amaranth, buckwheat, chickpeas and teff (dwarf millet) – these are perfectly fine for people with celiac disease. There are also gluten-free options for oats that are specially controlled to avoid coming into contact with gluten. This also applies to gluten-free oatmeal and muesli. During cultivation, care is taken to ensure that there is no mixing with grains containing gluten – from the seeds to the packaging.
This means that the enjoyment remains safe and tasty even for those affected by celiac disease.
