Gluten Intolerance can range from a gluten or wheat allergy to Celiac Disease. It seems to effect lots of people differently. For Joe, with Celiac Disease, he gets sick to his stomach (or small intestines to be exact), a fever, dizzy, and loss of balance and motor control for a week or more. The severity of the attack depends greatly on how much gluten he eats and from what.
Gluten is found in a variety of grains, predominantly wheat, barley and rye. And most processed foods have gluten in them, either directly or from contamination. More and more gluten-free products are becoming available. We love to see products that say "We've always been gluten-free". And we have noticed that several brands have developed a symbol to show which of their products are gluten-free.
Joe has been baking for friends and family for years. He's well loved for the sweets we bring to most occasions, especially by the other gluten-intolerant family members that so often feel left out at potlucks and events because there is so little they can eat.
It's hardest to eat out, especially to try someplace new. And very often when the rest of a group can find a snack while we're out, Joe can't, too risky.
We want to make gluten-free food much more accessible. With Dessert Labs, we can. We can be where you most need us with a tasty gluten-free treat.
Hopefully we'll encourage other companies to at least be more conscious of gluten contamination. More awareness means more waiters know what on the menu is safe or can request a gluten-free version from the chef. And more awareness means that people come to find gluten-free food can be light, tasty, and fulfilling, an enjoyable treat for people even without a gluten-intolerance.
Want to learn more? The Celiac Disease Foundation and the GFCO are both good resources.
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