Short demonstration of the BrightSpring silicone baking mat in action
(Food-Beverage-News.Com, October 17, 2013 ) Brighton, East Sussex -- Gluten-Free Baking Market Continues to Rise
The gluten-free baking market is experiencing double digit growth with more and more gluten-free products hitting the supermarket shelves every month.
"Gluten-free", "wheat intolerance" and "coeliac disease" were terms that were relatively uncommon at the end of the last century but due to greater awareness of wheat allergies and intolerances as well as a more health conscious society, the gluten-free baking market continues to rise.
Gluten is a protein found in grains, including wheat, triticale, barley and rye and is found in bread, pizza, cake and pasta products, among many others. Gluten makes dough elastic and stretchy which traps gas within the baked goods resulting in a light and airy structure.
The problem is that many people find gluten to be very harmful to their digestive system. People that experience digestive discomfort after consuming gluten either have an allergic reaction or an intolerance to it.
Coeliac disease is an autoimmune disorder that is caused by eating foods that contain gluten which damages the small intestine. Whilst a relatively small percentage of people have a condition as severe as coeliac disease, a far larger percentage of people suffer from gluten sensitivity and suffer discomfort after consuming gluten.
Nutritionist Penny Crowther says "Gluten is particularly difficult for the human digestive system to break down, resulting in a host of health issues. Not only is the digestive system affected but osteoporosis, anaemia, brain fog, depression and fatigue are more likely."
The rise in people suffering from gluten disorder may be linked to new farming methods introduced in the second half of the twentieth century. Since the Second World War wheat has been genetically modified to make it drought and disease resistant and also to increase its yield. The modern wheat plant contains more gluten than that of its predecessor and is half the size.
Unfortunately the only cure for people susceptible to coeliac or gluten intolerance is to cut gluten from their diets entirely.
The good news is that market is responding to the demand with more and more gluten-free products hitting the supermarket shelves. Gluten-free breads, cereals and cakes are now commonplace.
Additionally, people are taking matters into their own hands by baking gluten-free foods at home. Colin Matthews of BrightSpring commented, "people are aware of what ingredients are in the food they eat nowadays, especially if they have intolerances to certain foods. This has seen people look carefully at their diet and make changes where needed. As a result a growing number of people with gluten intolerances are their own foods to ensure the ingredients match their dietary requirements".
With there being no sign of a slow down in the growth of the gluten-free market, and improvements to existing products, people who suffer with coeliac or gluten intolerance can take some comfort in the fact that the problem is becoming more widely recognized and addressed.
About BrightSpring
BrightSpring are a supplier of silicone kitchenware and bakeware, bringing professional quality products to the home. The BrightSpring silicone baking mat will become the kitchen accessory that you cannot live without.
See BrightSpring's website for more details on the company and their products.
