Gluten? Gluten-free? What’s it all about?

Gluten? Gluten-free? What’s it all about?

    What is gluten anyway? Gluten is the elastic protein in wheat, rye, spelt and barley. It helps baked goods to rise and gives them their spongy texture. It’s the glue that stops pasta from breaking and gives loaves of bread a chewy texture. Where is it...
Why Protein?

Why Protein?

  High in Protein – the new trend For years, shoppers everywhere have been bombarded by facts and figures on calories, carbs, fat, omega 3. But now we are increasingly focusing on something else – Protein! We are looking for more and more of it in our diets and...

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