Which hair products are gluten-free

Which foods are gluten-free?

Foods are considered gluten-free if they contain no or only very small traces of gluten. Gluten is naturally found in cereals such as wheat, rye, barley, oats, green spelled, spelled, triticale, kamut, einkorn, ancient grain and emmer. According to the EU regulation on the composition and labeling of gluten-free foods, which has been in force since 2012, a product may be designated as gluten-free if the gluten content is no more than 20 milligrams per kilogram. Such foods are also suitable for people who suffer from celiac disease or other gluten intolerance. Gluten-free products do not naturally contain gluten.

Unprocessed animal products such as meat, milk, fish, eggs and seafood belong to the first group. Many plant-based foods such as fruit, potatoes, lettuce, vegetable oils (except wheat germ oil), nuts, legumes, all other vegetables, fresh herbs, maple syrup and jams made from fruit are also gluten-free. As an alternative to wheat and spelled, people with gluten intolerance can use rice, corn, millet, amaranth and quinoa. With our millet recipes you can, for example, prepare both savory and sweet dishes. Despite its misleading name, buckwheat is also a gluten-free food - the plant from the knotweed family is not related to wheat and therefore serves as the basis for our gluten-free buckwheat cake. Flour can also be made from the konjac root and used as a grain substitute.

Since 2005, labeling has been mandatory for the most common potentially allergenic ingredients on packaged foods. The substances on this list that are subject to labeling also include gluten. Even the smallest quantities of ingredients containing gluten must be declared. Completely gluten-free foods can also be labeled “gluten-free”. The crossed out wheat ear - the seal of the German Celiac Society - indicates that a product is easily tolerated despite gluten intolerance. The labeling as “gluten-free” or a crossed-out wheat ear guarantees that no more than 20 mg of gluten per kilogram of food can be found in a product. Smallest residual amounts below the limit value are also problem-free for people with celiac disease.

Many processed foods are also usually naturally gluten-free, such as tofu and soy drink, sugar, natural cheese, mozzarella and pure fruit juices. When in doubt, you should always take a look at the list of ingredients on the packaging of processed foods and finished products. Due to its stabilizing and emulsifying properties, gluten is added to many products that at first glance do not contain wheat, such as bag soups, French fries, herbal cream cheese, chocolate or fruit yoghurt. Due to the labeling requirement according to the LMIV (Food Information Regulation), this addition is easy to recognize (allergens have been highlighted on the packaging since December 13, 2014 at the latest).