Gluten is made up of the mixture of two proteins, glutenin and gliadin, and most commonly found in wheat, rye, and barley grain based foods. When heated, gluten traps the carbon-dioxide produced by yeast, enabling baked goods to rise more and retain their shape, reducing crumbling. It gives wheat dough its elastic texture and is used as a thickener and binder in products like soup and ice-cream.
Over the past five years, you may have seen more and more packages at your local super market stamped with the label “Gluten-Free.” These products have become a popular choice among consumers, and many food distributors have begun to include gluten-free foods in their product line. Why may you ask?
Close to 5% of the population suffers from one of three conditions: wheat allergy, non-celiac gluten sensitivity, and celiac disease. Celiac disease is a chronic inflammatory disorder in which small amounts of gluten trigger an autoimmune attack on the small intestine. In effect, the small intestine is rendered unable to absorb nutrients, which then leads to problems such as severe stomach pain, digestive problems, and in many cases weight loss. For these estimated three million people, a gluten-free diet is not a choice, but rather a necessity.
The term gluten-free, according to the dictionary, “indicates a supposed harmless level of gluten,” rather than a complete absence. In 2007, the FDA issued regulations limiting the use of “gluten-free” in food products to those with less than 20 ppm of gluten.
In 2008, Oprah Winfrey temporarily gave up gluten as part of a 21-day cleanse diet. Her golden touch definitely contributed to the popularity of this dietary preference.
Charlie’s Brownies can only truly be called “The Ultimate Brownie Experience” if our gluten-free customers can also enjoy our brownies guilt-free.
We are proud to announce that all eight flavors on our menu (upon request) are now available in Gluten-Free!
Spread the word! We hope you enjoy and we are looking forward to serving you!