The term derives from the Latin “glutinis”, meaning glue. Gluten is a protein found in several cereals: wheat (and its derivatives: spelt, kamut wheat, etc.), rye, barley, oats, etc. This protein is found in the cereal's albumen, a nutrient reserve located under the seed's skin.

The protein is divided into gliadin and glutenin.

• Glutenin provides consistency and elasticity in bread dough, for example.
• Gliadin enables bread to rise during baking. The use and industrialization of cereals have led to the modification of grains to optimize gluten's virtues and maximize its use. Of course, it adds weight to food, and since food is paid for by weight... CQFD.

Today, gluten is found in a wide range of products: bread, cookies, beer, sauces and all kinds of ready-made meals. Today, we need to differentiate between two problems associated with gluten: intolerance and hypersensitivity. ​

 No gluten in your Baouw, for easy digestion!  

Intolerance is a so-called celiac disease. It's a permanent intolerance to one or more fractions of gluten (gliadin, glutenin). It causes destruction of the villi in the small intestine, whose function is to facilitate the passage of nutrients into the bloodstream.

Poor absorption of these nutrients (iron, calcium, etc.) manifests itself in digestive problems, bloating, diarrhoea, nausea and skin reactions. In the long term, this can lead to serious deficiencies. Data is not yet conclusive, but it is thought to affect between 0.5% and 1% of the population.

Food hypersensitivity, on the other hand, is the result of an immune system reaction that can cause all kinds of reactions in the short or long term: itching, swelling (face, lips, throat...), headaches, stomachaches, activation of autoimmunity, allergies to pollen or other allergens, joint pain... But it's important to remember that no-one tolerates gluten very well! ​

Why gluten is a modern problem 

The overabundance of gluten in our food has led to an increase in the number of hypersensitive people. It should be noted that oats and ancestral cereals (kamut wheat and small spelt) seem to generate less reactivity. Baouw bars are made from raw, unrefined ingredients. No cereals, no oat flakes, no fructose syrup, no potato starch, no invert sugar syrup.

The sugar in our bars comes entirely from fruit, and exclusively from fruit in all our recipes. So Baouw bars are gluten-free. No added sugar. No preservatives or additives. No junk food. Period!