SHEILA TERRY / SCIENCE PHOTO LIBRARY SHEILA TERRY / SCIENCE PHOTO LIBRARY
Selection of gluten-free foods. Gluten is a composite protein present in wheat, rye and barley that causes an adverse reaction in those people who have coeliac disease and are thus obliged to keep to a strict gluten-free diet. In these gluten-free foods, wheat, rye and barley have been substituted by one or more of the following ingredients: maize (corn) starch or flour, rice flour, potato starch, buckwheat flour. The market for gluten-free foods has expanded greatly in recent years due to many people, themselves not diagnosed with coeliac disease, believing such products have nutritional and health benefits. The illustration shows sliced seeded loaf, ciabatta rolls, pitta bread, plain flour, four types of pasta, an assortment of cakes and biscuits, and a choice of cereals including muesli, cornflakes and Chocolate Stars.
Model release not required. Property release not required.