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Gluten Free

At Quality Foods, we understand the importance of catering to dietary needs, which is why we offer a wide range of gluten-free options. Our commitment to providing quality gluten-free products ensures that individuals with gluten sensitivities or coeliac disease can enjoy delicious food without compromise.

Gluten Free Food

Embrace a Delicious Gluten-Free Lifestyle

What are they?

Gluten-free food refers to food products that do not contain gluten, a mixture of proteins found primarily in wheat, barley, and rye. This is an important dietary consideration for individuals with coeliac disease, a serious autoimmune disorder where ingestion of gluten leads to damage in the small intestine. People with non-coeliac gluten sensitivity or wheat allergy also avoid gluten.

Benefits of a gluten free diet

  • Relief from coeliac Disease Symptoms
  • Improvement in Non-coeliac Gluten Sensitiviy.
  • Management of Dermatitis Herpetiform.
  • Improved Digestive Healt.
  • Potential Reduction in the Risk of Autoimmune Disease.
  • Increased Awareness of Food Choic.
  • Reduction in Irritable Bowel Syndrome (IBS) Symptoms

22.95

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Portions

6

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14.95

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Weight 1000 g
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14.95

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Weight 1000 g
Add to cart

19.95

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Portions

6

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22.95

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Portions

6

Add to cart

19.95

Additional information

Portions

12

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19.95

Additional information

Weight 1000 g
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24.95

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Weight 200 g
Portions

7

Add to cart

24.95

Additional information

Weight 200 g
Portions

7

Add to cart

24.95

Additional information

Weight 200 g
Portions

7

Add to cart

19.95

Additional information

Weight 1000 g
Add to cart

19.95

Additional information

Weight 1000 g
Add to cart

19.95

Additional information

Portions

10

Add to cart

More info:

Here are some key points about gluten-free food:

  • Ingredients to Avoid: Gluten is present in wheat, barley, rye, and triticale (a cross between wheat and rye). Common foods containing gluten include breads, pastas, cereals, beers, cakes, and cookies.
  • Gluten-Free Alternatives: There are many gluten-free alternatives available, made from grains and starches like corn, potatoes, rice, tapioca, beans, quinoa, millet, buckwheat, or sorghum.
  • Labeling: In many countries, foods labeled as “gluten-free” must meet specific standards. For example, in the United States, the FDA requires that gluten-free foods contain less than 20 parts per million (ppm) of gluten.
  • Cross-Contamination: For those with coeliac disease, even small amounts of gluten can cause health problems. Cross-contamination can occur in kitchens and facilities that process both gluten-containing and gluten-free foods.
  • Nutritional Considerations: Gluten-free foods are not inherently healthier for the general population and can sometimes be lower in fiber and higher in sugar and fat than their gluten-containing counterparts. It’s important for those on a gluten-free diet to ensure they get a balanced diet with all necessary nutrients.
  • Growing Popularity: The gluten-free diet has gained popularity, with many people choosing it for reasons other than medical necessity, such as perceived health benefits or personal preference.
  • Remember, while a gluten-free diet is essential for managing conditions like coeliac disease, it is not necessarily beneficial for those who do not have gluten sensitivity or intolerance. As with any dietary change, it’s important to consult with healthcare professionals for personalized advice.