Tag: celiac disease
After dinner: empathy in gastronomy with Luis Vicente
Luis Vicente, chef and founder of the El Escondite bar, shares with us the most empathetic and social version of gastronomy.
Gluten-free beers: a new must-have?
Gluten-free beers have become a "must-have" for large beer companies. Most of them have a gluten-free version of their "best...
Gluten-free cookies: Which are the best?
What are the best gluten free cookies? In the market there are more and more alternatives for celiac people. Like the number of...
XNUMXth Cangas Gluten Free Days!
Cangas del Narcea, Asturias, celebrates the XNUMXth Gluten-Free Cangas Conference in May. Coinciding with the National Celiac Disease Day, the celebration will take place on...
Buckwheat flour: superfood?
Buckwheat flour is becoming increasingly hollow in the world of baking and pastry. The reason is simple. Unlike...
Lentil pasta: healthier?
Have you heard of lentil pasta? Perhaps you have read something on the menu of a restaurant with options for coeliacs (such as Roots...
Cross contamination: the height of celiac disease
We all know what celiac disease is. However, we are unaware of one of its great obstacles: cross contamination. As we well know, celiacs cannot ingest gluten in...
Panteff: for coeliacs and athletes
Panteff: bread and teff. Do you know teff? Get ready to discover the bread made with the smallest cereal in the world. How can the...
