Celiac disease is an autoimmune, chronic, multisystemic, and hereditary disorder. The consumption of gluten, even in small quantities, damages the villi of the small intestine, leading to poor nutrient absorption and resulting in nutritional deficiencies.

Living with celiac disease presents daily challenges, such as finding gluten-free products that are truly suitable for a celiac diet, while also being tasty, consistent, and affordably priced. Additionally, there is often a feeling of exclusion at social events due to the limited availability of gluten-free options, with individuals frequently needing to bring their own food from home. Moreover, the constant concern about cross-contamination can make people with celiac disease feel uneasy and as though they are inconveniencing others, further adding to the emotional burden of managing the condition. At Bread Free, we are committed to shaping a future where choosing a gluten-free diet does not mean compromising on taste, texture, or nutritional quality. We envision a world where gluten-free options are a celebrated choice for everyone. Inclusivity is at the heart of everything we do because we believe that a more inclusive world is a better place for all.

Here is where Bread Free‘s innovative proposal aims to drive social change and lead a gluten-free revolution. We are the first company in the world to transform wheat flour into flour suitable for a celiac diet. This technology is also applicable to cereals like barley and rye.

This breakthrough will not only enhance the gluten-free product experience in terms of taste, texture, and nutrition but will also lower production costs in the future. These savings will allow manufacturers to offer gluten-free products at more accessible retail prices, increasing access to safe, high-quality foods for people with celiac disease.

Moreover, our ingredients are sourced from agri-food by-products, allowing us to reduce waste and make a positive environmental impact.