Gluten Free 

Gluten is a protein complex commonly found in wheat and some wheat-like cereals including barley and rye. Some people develop a sensitivity to certain cereal products either due to the gluten or sometimes sugars within the grain. The severity of peoples reaction to gluten products can range from a mild intolerance to coeliac disease.

Healthy Supplies have sourced pure ingredients and food products that can be used to make and enjoy delicious gluten free meals and snacks. There are lots of flour and grain substitutes available such as amaranth, buckwheat and quinoa.

There are a huge number of gluten-free snacks - in fact, most are. However, here is our selection of recommendations.

There is more to crispbread than one would initially think. We supply a range of crispbreads based on gluten-free ingredients such as amaranth, buckwheat and rice.

Chunky, thick and satisfying home-made soups brought to you from the US, using natural and organic ingredients. The soups in this category are low in fat, highly nutritious and gluten free!

Most muesli contains some form of oaty-wheaty-rye flakes that wheat-intolerant sufferers cannot eat. However, we provide a range of gluten-free options, and ingredients for you to make your own muesli including non-wheat grain flakes and healthy fruit.

There are a number of less known cereal products that can be used in gluten free recipes. All these different grains make new and exciting dishes.

Simply Freshly Pressed Pure Juices

A tasty selection of pure juice which contain no added sugar, not from concentrate, non-diluted and preservative free. Most of the juices are made soley from one fruit, such as watermelon and cranberry and have retained much of their natural goodness.

Gluten free extras used in cooking and baking. Here you will find gluten substitutes that can be added to sweet and savoury recipes.

Using our gluten free flours and grains, we have put together a few recipe ideas to hopefully inspire and reveal how gluten free meals and snacks can be made.

Gluten is a protein complex commonly found in wheat and some wheat-like cereals including barley and rye. Wheat was domesticated very early on in the history of humankind, and has been a staple food of most large civilisations. However, an increasing number of people are being diagnosed with digestive disorders, many of which are associated with the consumption of wheat.

Of these disorders, coeliac disease is the most common. It is thought that between 0.5% and 2% of people may have symptoms diagnosable as coeliac disease, but there are no official figures available whatsoever, so figures such as these are a complete guess.

There are a range of other disorders that are exacerbated by the consumption of gluten. As with coeliac disease, little is known for sure about the scale of the problem.

In fact, very little is known about this topic in general. It's certainly true that many practitioners are quick to diagnose a problem without performing a full analysis, and it's also true that many self-diagnoses are inaccurate. But what is true is that there are a great many people who, for whatever reason, find that wheat does not completely agree with them, and wish to find alternatives. This is where we can help.

Grains such as amaranth, quinoa, millet and buckwheat, corn and rice can all be used in a wheat-like manner. Oats are also sometimes used, but coeliac sufferers also have an intolerance to similar proteins found within oats. Opening up the diet to a wider range of grains makes for a more diverse nutritional intake, and a healthier diet in general.

Note that in our gluten-free section, we haven't included things that are obviously gluten-free (such as fruit), because that would be silly.