Recipes

Fresh, nutritious, delicious… gluten-free recipes for every occasion.

Homemade bread - Dough

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119 recipes
Gluten Free Doughnuts
(1)

Doughnuts

12 people
55-58 min
Christmas
Kids’ kitchen

Frequently
asked
questions

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Since the end of 2005 all food items, which can cause an allergic reaction (such as gluten), regardless of the contained form or amount, must be indicated on the product label. The 14 most common triggers for allergies and other intolerances are:

  • grains containing gluten *
  • milk *
  • eggs *
  • soya *
  • peanuts *
  • shelled nuts (almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts) *
  • celery *
  • mustard *
  • crustaceans *
  • fish *
  • sesame seeds *
  • lupines *
  • molluscs *
  • sulphur dioxide and sulphites in a concentration of more than 10 mg/kg or 10mg/litre

*and products made thereof

In order to help you easily and comfortably recognise the allergens of each product and in this way be able to choose the most ideal food items for your diet requirements, Schär has developed a clear distinction system.

Thanks to the variety of products made from gluten-free grains which are available today and the many foods that are naturally gluten-free, coeliac sufferers can enjoy a balanced diet.
A strictly gluten-free diet that is also balanced will completely meet your needs in terms of nutrients, vitamins and minerals.

Coeliac sufferers should also follow the 10 rules of the German Society for Nutrition (DGE):
1. eat a varied diet
2. plenty of products from gluten-free grains (bread, pasta, cereal) or naturally gluten-free foods such as rice, corn, quinoa, amaranth, millet and potatoes
3. vegetables and fruit, five times per day
4. milk or milk products on a daily basis, fish once or twice a week, meat two or three times a week and no more than three eggs per week (including eggs in cake etc.) — always choose the low-fat options
5. a small amount of fat or fatty foods (60–80 g of fat per day) — choose vegetable-based fats (olive oil, rapeseed oil, pumpkin seed oil, sunflower oil) over other types of fat
6. sugar and salt (iodised salt with fluoride) in moderation
7. plenty of fluids (1–2 litres per day), water, unsweetened herbal teas, diluted juices
8. cook the food gently to preserve the nutrients and flavours (steam instead of boil, grill instead of fry, use layered pans)
9. take the time to enjoy your food
10. keep an eye on your weight and stay active.

Download the infographic containing information about gluten-free diet and always keep it with you. Select either the DESKTOP or MOBILE version.
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