Gluten is a family of proteins found in grains like wheat, rye, spelt and barley. The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the negative health effects. When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic, and gives bread the ability to rise when baked. Gluten can cause problems for people with certain health conditions. This includes celiac disease, gluten sensitivity, wheat allergy and some other diseases. In August 2013, the United States Food and Drug Administration (FDA) issued a new definition for "gluten-free" for the purpose of food labeling. For a food to be labeled as gluten-free, the FDA states that it must contain no more than 20 parts per million (ppm) of gluten. Cakes and breads generally contain gluten. At The Cakery, we offer a wide range of products that are gluten free. However, our products are made in Hong Kong in a facility where gluten and nuts are handled. If you have allergies to gluten, eggs, dairy, nuts or soy please use your own discretion or talk with your doctor before ordering our products as all our products are made in a common kitchen, there is a risk of cross contamination.
