However, for some people, gluten can cause problems. Gluten can cause inflammation and damage to the small intestine in people with coeliac disease, an autoimmune disorder. Others may have non-coeliac gluten sensitivity, which can cause symptoms such as bloating, stomach ache or tiredness after eating gluten.

We currently do not stock any gluten-free flours in our range, apart from our oat flour – but as it is milled in the same mill as wheat and rye, it cannot be classified as gluten-free.

Some of our customers with more sensitive stomachs find that older heritage grains such as einkorn, spelt, emmer wheat and Öland Wheat can be gentler on the stomach.

However, we would like to emphasise that these are anecdotal observations and that there is insufficient scientific research to substantiate these experiences. We therefore do not provide dietary advice for gluten intolerance and would like to remind you that even these heritage grains contain gluten and should therefore not be consumed by people with coeliac disease.

If you are unsure how your body reacts to gluten, we always recommend that you consult a doctor or dietitian before making any changes to your diet.

Emmer wheat is one of the oldest known wheat varieties and has been part of the human diet for thousands of years.

Gluten is therefore a fantastic companion in baking – but not for everyone.