Gluten-Free Mustard
Image: GourmetRetailer.com
Image: GourmetRetailer.com
What is Gluten-Free Mustard?
Gluten free mustard is delicious and healthy mustard! Gluten is a protein that remains when starch is removed from grains, it makes dough sticky, thickens processed food and helps bread to rise. It also causes people with a sensitivity to gluten to feel pretty lousy. It has no place in mustard and ours is totally, 100% gluten-free.
Our mustards are Gluten Free!
Whether you have a gluten sensitivity (Celiac) or not, many people are looking out for ways to avoid gluten. If you have ready access to a health-minded grocery store like Whole Foods, then you’re lucky and probably know where the gluten-free section is and which types of food and even brands to avoid.
We think it’s important to be really clear about gluten in product packaging, web site information and the like, and we’ve been looking for a good way to communicate that our mustards are 100% gluten free. While we work this out, feel free to browse our 100% gluten free organic mustards:
Gluten free organic creamy white mustard
Gluten free organic Dijon mustard
Gluten free organic horseradish mustard
Gluten free organic Jalapeno mustard
Gluten free organic pure honey mustard
Gluten free organic sweet and spicy mustard
Our entire store is Gluten Free!
Oh, our Atomic Horseradish, less hot premium (regular style) horseradish and our garlic juice spray are all Gluten Free. :)
More about Gluten
From The Gourmet Retailer’s Recipes for Success – Gluten-Free
To see entire text, click here: The Trouble with Gluten by James Mellgren
www.GourmetRetailer.com
Gluten is a protein found in all types of wheat, barley and rye.
It’s nature’s glue that keeps things stuck together like bread, cakes and processed food.
Bread and cakes would literally explode without gluten.
Up to 70% of Americans are sensitive to gluten and/or wheat and 1 out of every 33 of us has celiac disease which is a digestive disease and consumption of any gluten bearing food can have dire consequences.
Wheat is the secret agent using many different aliases including bulgur, semolina, spelt, triticale, faro, kamut, graham and more.
Confusingly, buckwheat is not a form of wheat and contains no gluten.
Oats don’t contain gluten but usually are processed in facilities that also process wheat and can be contaminated.
Wheat appears in unsuspecting places like soy sauce, mayonnaise, sauces, marinades, licorice, imitation seafood and even cornbread.
Sensitivity symptoms are gastric distress, indigestion, low energy, headaches, nausea, constipation, diarrhea, joint pain, inability to concentrate, weight loss, itching and other allergic reactions that range from irritating to life threatening.
