Celiac Disease, gluten intolerance or other food allergy-restricted diets need not be enjoyment-restricted diets.

Celiac Disease sufferers cannot tolerate a protein called gluten "gliadin", which is found in wheat, rye, barley, oats, and spelt. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the villi – the tiny, fingerlike protrusions coating the inside of the small intestine. The villi allow nutrients from food to be absorbed into the bloodstream. Without functioning villi, a person can become malnourished.

Individuals with Celiac Disease, gluten intolerance and other food allergies and intolerances require high quality, good tasting, and gluten-free foods to live a quality healthy life.

However, removing gluten has in the past, reduced food quality and enjoyment.

Gluten gives bread its elasticity and its chewy texture by trapping the gases that are released during fermentation in the dough so the bread is able to rise before it is baked. Once gluten is removed from dough, the resulting bread can be sticky, dense, and unappealing.

Our gluten free bread products (usually sold in the frozen section), are specifically designed to be moist and flavorful, for example, our gluten free breads have the same moisture content – between 38% and 40% – as conventional bread. We are able to achieve this through our exclusive baking techniques. Countless hours of research and development are behind every Food For Life gluten free product.

Food For Life offers a wide variety of delicious gluten free products, including our new Gluten Free English Muffins. Our Gluten-Free Muffins are fork split, made with organic brown rice and contain no added oil. All of our Gluten Free products are made with natural and carefully inspected ingredients.

Experience the Gluten Free Difference.