Glutens are the proteins found in certain grains including wheat, spelt, rye, kamut and barley. There are two families of proteins under the umbrella of gluten called gliadins and glutenins. Gliadins have three subtypes and it is these proteins that negatively impact those diagnosed with celiac disease. Glutenins are the proteins responsible for making dough, doughy. When we mix yeast and glutenins the result is the rising of bread. Grains without gluten do not behave the same and produce denser breads and pastries.
There are many reasons why avoiding gluten would be necessary or important. These include food sensitivities, allergies and medically imperative situations such as celiac disease (inflammation of the small intestine and impaired ability to absorb nutrients from food induced by the consumption of foods containing gluten) and dermatitis herpetiformis (a gluten induced skin sensitivity).
Even if you are not gluten sensitive, there are many interesting and delicious alternatives to the usual gluten products. Come visit Customer Service for more information and visit our book section in the main store for a great selection of recipe books to help you explore a new world of grains, cereals, baked goods and pastas.
|Our hours of operation||Juice Bar Winter Hours|
|Monday-Friday 9:00-9:00 |
Closed Monday May 22 for Victoria Day
Give us a call 416-466-2129
The Big Carrot is located in the Carrot Common, 348 Danforth Ave. 3 Blocks east of Broadview Ave. or 1 block west of the Chester subway.
Metered Parking is available on Danforth Ave. and in the Carrot Common parking lot.