Why do some people need a gluten-free diet?
My child has coeliac disease. Can the whole family follow a gluten-free diet without other family members developing deficiency symptoms?
Gluten-free flour: why is it so difficult to use gluten-free flour when making my old recipes?
Why are teff products particularly good for a gluten-free diet?
Which gluten-free products are particularly high in fibre?
I don't like the dark colour of teff flour, but I want to enjoy the benefits of its excellent baking properties. What can I do?
Cereals containing gluten may trigger a disease of the small intestine, known as coeliac disease, in some individuals. This is caused by an intolerance to gluten, a protein composite present in many cereals. Gluten is found predominantly in products containing wheat flour. This makes normal bread, cake or pizza taboo. Sufferers can live without symptoms provided they follow a consistent gluten-free diet.
In recent years, numerous delicious products have been developed to ease everyday nutrition for those with coeliac disease, resulting in varied culinary enjoyment in a gluten-free diet.
A gluten-free diet does not conflict with balanced, varied nutrition. The structure of gluten-free food products differs from conventional products insofar as the components containing gluten are replaced by gluten-free ingredients.
However, the nutritional value of gluten-free foods is equivalent to that of foods containing gluten. As a result, those who do not suffer from coeliac disease can follow a gluten-free diet with no problems.
The properties of gluten-free flour differ from those in flour containing gluten. For example, gluten-free flour absorbs far more water. As a result, the amounts stated for the individual ingredients may differ greatly from those used in traditional recipes. Additionally, gluten-free baked goods are often not as light and moist as those made with conventional flours, as gluten boosts pore formation during baking and produces a firm crumb.
From a nutritional perspective, teff products are particularly healthy and nutritious, because teff is ground into wholemeal flour. Teff flour is also ideal for the manufacture of gluten-free baked goods, because it is far easier to process than other gluten-free flour types. Its excellent water retention properties ensure that bread, cake and pastries made from teff stay soft and moist for longer periods.
In addition to its great baking properties and high nutritional value, the little teff grains, with their unique, delicious flavour, guarantee enjoyable variety for a gluten-free diet. It is even popular with connoisseurs who don’t need to follow a gluten-free diet.
You will find more information about teff here.
Food products are subject to a legal differentiation between a “source of fibre” (3 g fibre/100 g food product and above) and “rich in fibre” (6 g fibre/100 g food product and above). As a result, both the teff flour blend and teff bread specialities in the 3 PAULY range (black bread and vintner bread with teff) can be termed sources of fibre. In contrast, 3 PAULY’s 100 % teff flour and the dark flour blend are food products which are rich in fibre.
If you don't want to use only teff flour, you can mix it with your gluten-free flour at a ratio of 20 % or 30 % for example. That still gives you the benefits of the teff flour's flavour and baking properties.