Gluten free FAQs

For expert advice on all things gluten free.

Gluten Free Frequently Asked Questions

Hello, I am Angie Jeffereson (RD RPHNutr) one of the UK’s leading nutritionists with over 23 years’ experience in the NHS and commercial sectors. Please find some questions and answers for our Burgen Gluten, Wheat and Dairy Free range which I hope you find helpful.

Please see if your query has already been answered below. If you can’t find the answer to your specific question here, you can submit your own question using the link at the end of this page.

1. What does 'gluten-free' really mean?

In practice it is not possible to test for a zero level of gluten so regulation requires that the food must contain no more than 20 parts per million (ppm) gluten. Research has shown that people with coeliac disease are able to safely tolerate this very small amount of gluten.

2. Is coeliac disease the same as an allergy to wheat?

No, Coeliac Disease is an autoimmune disease where the body’s immune system attacks itself when gluten is eaten; whereas wheat allergy is when the body mistakenly treats wheat as a threat and produces substances called immunoglobulin E antibodies which cause an allergic reaction. In most cases an allergic reaction will take place within seconds or minutes of exposure to wheat.

3. Are products containing wheat made at the same bakery?

No these products are made at a bakery that only produces gluten free and wheat free products.

4. How do you ensure that these products are gluten, wheat and dairy free?

The gluten free range is made at a bakery that does not use any wheat or gluten in any recipes. Testing is also carried out to ensure that the products are free from gluten and casein.

5. What is the shelf life and can these breads be frozen?

The best before will be shown on the bag closure. All of our breads are suitable for home freezing. Just place in the freezer anytime up until the best before date and consume within 3 months.

6. How much fat and sugar is in the gluten free recipes?

The total fat content is fairly typical for seeded breads because of the oil content of the seeds. The saturated fat level for both loaves is low.
• Gluten, Wheat & Dairy Free Soya & Linseed has 3.9g fat per slice
• Gluten, Wheat & Dairy Free Sunflower & Chia Seed has 4.3g fat per slice

The sugar conten of both breads is low
• Gluten, Wheat & Dairy Free Soya & Linseed has 1.3g per slice
• Gluten, Wheat & Dairy Free Sunflower & Chia Seed has 1.1g fat per slice

7. Are the Gluten, Wheat & Dairy Free breads suitable for vegetarians

Both loaves are suitable for vegetarians but not vegans due to the presence of egg white in the recipe

8. Do your products contain yeast?

Yes, we use fresh, wheat-free yeast which helps the products to rise giving a texture that is more similar to standard bread.

9. Do your products contain egg?

Yes, we use free range egg white powder to help with the structure of the bread.

10. Why do gluten & wheat free products cost more than standard bread?

Gluten free products involve more ingredients and are baked on a much smaller scale which means they cost more to produce.

11. I thought your existing products were gluten free!

The original Burgen bread recipes all contain a high percentage of wheat, so none of them would be suitable for a wheat free or gluten free diet.

12. Are the Burgen Gluten, Wheat & Dairy Free lines available on prescription?

These loaves can be found in the free from aisle of several major supermarkets but are not available on prescription.

If any of these answers hasn’t quite covered what you were hoping for, feel free to contact me directly by asking a question in the comment box below:

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