A gluten-free diet (GFD) is a diet that excludes gluten, a protein composite found in wheat, barley, rye, and all their species and hybrids (such as spelt, kamut, and triticale). The inclusion of oats in a gluten-free diet remains controversial. Avenin present in oats may also be toxic for coeliac people, its toxicity depends on the cultivar consumed.

Some people may be born with a serious autoimmune disorder where the ingestion of Gluten leads to damage in the small intestine. When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small finger like projections that line the small intestine, that promote nutrient absorption. Nutrients cannot be absorbed properly when the villi get damaged.

Celiac disease can develop at any age after people start eating foods or consuming medicines that contain gluten. Left untreated, celiac disease can lead to additional serious health problems. The disease is caused by a reaction of the immune system to gluten – a protein found in wheat, barley and rye. When someone with coeliac disease eats gluten, their immune system reacts by damaging the lining of the small intestine. Symptoms include bloating, diarrhoea, nausea, wind, constipation, tiredness, mouth ulcers, sudden or unexpected weight loss (but not in all cases), hair loss and anaemia.

These can also include the development of other autoimmune disorders like Type I diabetes and multiple sclerosis (MS), dermatitis herpetiformis (an itchy skin rash), anaemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, and intestinal cancers.

If you believe that you have any of these symptoms please seek medical advice from a medical professional where tests can confirm whether you have any autoimmune disorders.

A Gluten-Free Alternative to Wheat

If you’ve been using ordinary flour until now, you’ve been missing out on the many benefits of cassava flour. Cassava flour is very fine flour derived from the root of the cassava plant. Most people have first encountered cassava as an ingredient within tapioca pudding, but there are far more ways to use it. Not everyone can eat wheat-based flour; therefore, some people must turn to other types of specialty flours in order to continue to eat their breads, cakes, and pies. Cassava flour is an ideal alternative to use in your recipes. Additionally, the nutritional content of cassava flour can be very beneficial to you and your family.

Cassava flour is all-natural organic flour and free of preservatives. It is very low on the glycemic index, which is of importance to diabetics who must limit their intake of sugar. Cassava flour is a great alternative for people diagnosed with autoimmune disorders following a wheat-free/gluten-free diet, or who have sensitivity to wheat flour or gluten-based products. It is both wheat-free and gluten-free, and it can be used in virtually any recipe that normally calls for wheat flour. As a bread flour, it is used to create tasty breads of both sweet and savory varieties.

Cassava flour can be used in place of ordinary flour, and the taste is virtually the same. If you haven’t tried cassava flour and feel skeptical—give it a try! We know you’ll be pleasantly surprised. Cassava root is much like a potato in that it’s inedible when raw, but when cooked or processed it can be used in dishes of almost every sort. Cassava is also very nutritious; it has twice the fibre of potatoes and a much higher level of potassium. It is very versatile, since it can be used in so many different ways; in dessert dishes such as cakes, pies, and puddings, but also in savoury soups and stews.

Zur Gluten Free Ltd has spent a tremendous amount of years developing and perfecting the method of creating cassava flour, which can be used as a multi-purpose flour for any menu.

We have created many Gluten free flour lines from super grains which has allowed us to perfect our product but also show diversity in the gluten free market.

The benefits of living in a multi-cultural society are the integration of different ethnic backgrounds, history, knowledge, as well as the desire for unity. The doors of the food industry have opened us to a whole new era due to the wide range of knowledge shared amongst our communities. We are experimenting, we are infusing, we are demanding the market to change their perception on food.

The term ‘super grain’, simply refers to nature’s super foods, foods that provide a great source of key nutrients for mankind. They can contain or aid in the following:

Everyone must follow their own journey and learning is a key element to one’s development. I am passionate about grains and the methods of how to infuse them. How can I create super foods? What are their impacts on the body? Can my product make a difference? How can we improve our product daily? The answers to these questions are limitless. I am always seeking innovative methods driven by the demands of the ever-changing market, desiring to make a difference in the lives of many, changing perceptions on nutrition, and most importantly educating people on the benefits of cassava.

Please do your research, this is my perception on Super gains, if you need more information please seek advice.

Quinoa has the highest protein content, so it's perfect for vegetarians and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, is kosher for Passover, and is almost always organic.

Fonio is highly rich in amino acids and iron. It is also very nutritious for pregnant women and children. It is free of gluten and is a great alternative for gluten-intolerant people, in particular those living with Celiac Disease. Due to its high fibre content, this grain is also recommended for the elderly, and for people suffering from digestive problems. Moreover, because of its insulin secreting properties, Fonio products have found that diabetics are their key customers.

Sorghum is a cereal grain that originated in Africa about 5000 years ago where it continues to be an important food source today. It's sometimes called milo and in India, it is known as jowar. A variety of gluten-free flour mix brands contains sorghum flour blended with other GF flours, starches and leavening agents. Used alone sorghum produces dry, gritty baked goods -- it needs to be used in a GF flour blend for good results.

Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food. It can also be ground into flour to make an excellent gluten-free flour alternative, and can be used to make pie crusts, cookies, breads, and an assortment of other baked goods.

Amaranth is an excellent source of lysine, an important amino acid (protein). Grains are notorious for low lysine content, which decreases the quality of their proteins. The high lysine content in amaranth sets it apart from other grains. Food scientists consider the protein content of amaranth of high "biological value", similar in fact, to the proteins found in milk. Amaranth contains more iron than other gluten-free grains

Mesquite is a high-protein, highly nutritious food, rich in iron, lysine, manganese, potassium, and zinc. Studies have shown that diets rich in potassium, an essential mineral and electrolyte, can help to prevent stroke and high blood pressure, and increase bone mineral density. Mesquite flour is also low on the glycaemic index, keeps blood sugars controlled, and is gluten free.