Celiac disease is an autoimmune disorder characterized by a permanent intolerance to gluten. At least 3 million people in the United States have been diagnosed with Celiac disease. Many healthcare professionals believe it is still underdiagnosed and that there are many more people with the disease, who have yet to be diagnosed. The disease causes inflammation of, and damage to the small intestine, leading to the malabsorption of many nutrients. Eliminating gluten completely from the diet should prevent further damage, but a gluten-free diet high in the nutrients they are lacking is vital to regaining their health.
Many gluten-free flour blends and baked goods are mainly composed of white, starchy flours from tapioca, potato, white rice, etc., and lack the nutrients needed and tend to have a grainy or sandy texture. Other gluten-free flour blends combine the starchy flours with flours made from beans. These bean flour blends have more nutrition, but many have noticed a metallic aftertaste. When we developed our products, we wanted to create something with good texture and taste, that also has nutritional value.
Some of the nutrients that those with Celiac disease are deficient in are iron, folate, calcium, magnesium, and phosphorus. Our flour blends combine some of the lighter, startchy flours with the whole grain goodness of sorghum, millet, and brown rice that contain many of the nutrients that those with Celiac disease are lacking. For example, our gluten-free, dairy-free, baking flour contains 15% DV of calcium, 6% of iron, 2% of folate, 8% of magnesium, and 30% of phosphorus, as well as many other nutrients. Aside from the nutritional benefits of our blends, products made with our flour taste delicious!