Gluten Free

The Valrhona teams, in collaboration with the AFDIAG (French Association for Gluten Intolerance), have carried out extensive research and creative work in order to understand the issues associated with gluten, a commonplace food found in our kitchens, and provide culinary professionals with concrete solutions.

gluten free
The market for products for people with food allergies and intolerance is experiencing rapid and profound growth. The gluten-free product segment is a major driver in this market sector. Faced with growing consumer demand and market-growth prospects, more and more brands are committing to the cause. Restaurants, bakeries, and pastry shops are suitably adapting so as to provide gourmet and high-quality products to people with allergies and food intolerances.

What is Gluten?
Gluten is a protein composite found in cereal grains, such as wheat, barley, rye, triticale, spelt, and Einkorn wheat. Gluten gives elasticity to dough and encloses the carbonic gas bubbles that form during rising. The viscoelastic properties of gluten ensure the texture of the product in the mouth, making it chewy, but not too brittle or crumbly. This goes to show the relevance and importance of this protein in the production of bread, cookies, cakes, pastries, and all products baked with flour. In the case of gluten intolerance, each time gluten is consumed, the body releases antibodies that alter the intestinal walls, which leads to malabsorption and consequent nutritional deficiencies.

Gluten-free Baking
A gluten-free diet involves eliminating all foods that contain one or other of the grains previously listed and substituting them with other foods.

gluten free

Why Bake Gluten-Free
Nowadays, gluten-free devotees are comprised of those who are allergic, intolerant, sensitive, and those people who just choose to follow! The accidental ingestion of gluten does not therefore have the same consequences for each profile. Many professionals still think that gluten-free eating is too bland, too complex, or too strict, while others think that dedicating a few years of experience serves to control the risks. Gluten-free baking is a matter of common sense. All customers and patrons must be guaranteed high-quality products, impeccable hygiene, careful logistics and a developed creative mind. Providing gluten-free products is a way to offer customers more of a choice and to show that you care about food and nutrition issues, as well as good health and well-being.

gluten free

A gluten-free food that comes in contact with ingredients containing gluten becomes INSTANTLY UNUSABLE
To prevent cross-contamination:
• Use specific work surfaces and utensils, or if not possible, wash everything very carefully.
• Protect preparation areas: keep organized, keep clean, keep away from
• Prepare gluten-free baked goods first, if possible.
• Protect gluten-free items with plastic cling film or vacuum-sealed containers.


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