From Crumbs to Comfort: A Trio of Tasty Triumphs

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16 Common Myths About Gluten: Myths or Reality?

Think gluten is always bad? Or that coeliacs can sneak a bite now and then? This myth-busting guide sets the record straight with science-backed facts and surprising truths about gluten, coeliac disease, and what it really means to go gluten-free.

Read now and rethink gluten!

Gluten-free flours for cooking and enjoying every recipe

Whether you're baking bread, whipping up pasta, or crafting cakes, Schär’s gluten-free flours have you covered. Discover the perfect mix for every recipe—from rustic rolls to dainty pastries—and enjoy the freedom to create without compromise.

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Perhaps it could be gluten?

The symptoms of coeliac disease are wide-ranging and can differ from one individual to another, which means many people may not know they have it.

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Frequently
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questions

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You can easily replace milk by any milk substitute product, e.g. almond milk or rice milk.

If you would like to have seeds or grains in your dough, we recommend soaking them first.

The use of water vapour when baking bread and rolls is very important as it gives the crust a nice shine and makes it perfectly crispy. The crust would turn out grey and hard without water vapour.

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