Coeliac Disease

About one person in 50,000 in Britain suffers from coeliac disease, a severe allergic reaction to gluten, a substance both elastic and plastic formed by the natural proteins found principally in wheat flour but also present to a lesser extent in rye, oats and barley. It is wheat gluten’s extraordinary properties that allow the carbon dioxide generated by yeast to be trapped in bubbles distributed uniformly throughout the dough, giving it a spectacular and sustained rise and a light-textured loaf.