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What is gluten?

Gluten is a combination of plant proteins – glutenin and gliadin – present in many cereals. It is most common in the grains of wheat and its varieties (spelt, emmer, einkorn) as well as rye and barley.

How do I find out whether I suffer from coeliac disease?

The disease is recognised by the presence of its characteristic symptoms, results of blood tests (serological coeliac markers) and the biopsy of small intestine tissue.

Coeliac disease and genetics

Coeliac disease may present clinical symptoms not only in children, but also in people of any age regardless of whether they eat gluten often or occasionally.

Coeliac disease – a serious, lifelong condition.

Coeliac disease, also known as gluten sensitive enteropathy, presents one of the greatest challenges for today’s medicine.

Phenylketonuria – a congenital metabolic disease

Phenylketonuria is one of the most frequent congenital disorders consisting in decreased metabolism of amino acids. In people suffering from the condition, the body cannot correctly transform one of the proteins: phenylalanine.

Balviten - kopytka, pyzy and Silesian dumplings

Our products are made ready to eat and have been heat treated.

Amaranth – the modern superfood

Although amaranth is sometimes described as the cereal of the 21st century, it is actually one of the oldest cultivated plants. Its growing popularity has to do with its exceptional nutritional and taste qualities. For centuries, it has been the s

What types of gluten-free flours can you find in shops?

Ranking first in terms of availability, popularity and price are the flours made of naturally gluten-free cereals.

What is the purpose of gluten in flour?

Cooks and confectioners are unanimous in their opinion: gluten is an ideal thickener and its binding qualities are responsible for the flexibility of dough used for bread and patisseries.

Gluten-free flour – a godsend for allergy sufferers

You are afraid you will never taste genuine bread, pasta and cake again? Nothing further from the truth!

How to recognise gluten-free food?

Gluten is not present, inter alia, in grains of amaranth, beans, maize, soya, fruit and vegetables, rice, proso, nuts, potatoes and sweet potatoes, tapioca, meat (it is good, however, to read ingredients lists on ready-made cold cuts to which glut

Benefits of a gluten-free diet

First of all, going on a gluten-free diet is a way to become more knowledgeable about rational nutrition and good quality food. People who suffer from coeliac disease and gluten intolerance check the labels on the products they buy and eliminate h

The aim of gluten-free diet

Full elimination of gluten from the diet offers people who are particularly sensitive to this protein a chance for a significant improvement of their health and well-being.

Are you uncomfortable with gluten? Change your diet!

People suffering from coeliac disease and different varieties of gluten intolerance must change their eating habits.

Coeliac disease and gluten-free diet

People suffering from coeliac disease and gluten intolerance must follow a gluten-free diet until the end of their lives.