Gluten-free bread

Fabricante pan sin gluten

Bread is one of the most basic, consumed and desired foods of our gastronomic culture. Consumption in Spain is estimated to be 34.12 kilos per person according to a study prepared by the Ministry of Agriculture and Fisheries, Food and the Environment (MAPAMA).

Most breads are made with gluten, a protein found in the seed of most cereals, such as wheat, rye, barley, and spelt, among others.

On the other hand, celiac increase every year by 15% in Spain, currently it is estimated that between 500,000 to 900,000 people in the Spanish population is intolerant to gluten. But also, gluten-free bread has more and more followers, it is consumed both in homes with celiac people and in those in which they do not have this condition.

Fortunately, not all cereals contain gluten, therefore rice, corn, buckwheat, teff among others, do not have it in their seeds.

Baguette, sliced bread, rustic bread, some specials, all of them are possible thanks to the complete range of mixes offered by Llopartec, to make high-quality gluten-free breads.

At Llopartec we are experts in bread improvers and mixes to be able to provide the best solutions, fully customized for each of our clients.