SolaGrain - a gluten-free
flour substitute
Despite its high oat fiber content, SolaGrain is gluten-free (< 5 ppm). In addition, it can be substituted one-to-one for flour. Best of all, SolaGrain has 20% fewer calories than conventional flour.
When it comes to baked goods, gluten is a key ingredient, given that it absorbs water and provides elasticity. The result: dough that is porous and light.
Yet many people are highly allergic to gluten. It can also result in chronic digestive conditions such as celiac disease. In general, gluten intolerance has been on the rise for many years. That means the market for gluten-free flour and fiber is also growing.
Many people suffer from gluten intolerance
Increasingly, people are unable to tolerate gluten. That means they must eat gluten-free products if they want to avoid a range of debilitating conditions, including bloating, diarrhea, weight loss, anemia, osteoporosis and fatigue.
What does "gluten-free" mean?
A food product is considered gluten-free when it does not contain more than 20 ppm (2mg / 100g).