Welcome to Gluten Free Israel

The History of the Gluten Free Diet

The idea of a gluten-free diet has been around for centuries, mainly because different cultures have avoided grains for religious, cultural, or health-related reasons. However, the official recognition of the connection between gluten and celiac disease did not come about until the 1940s. It has been determined that gluten is the cause of celiac disease, an autoimmune disorder that requires strict adherence to a gluten-free diet to manage symptoms.

Emergence of Gluten Free Products

When gluten-free diets first came into popularity, their main staples were naturally gluten-free fruits, vegetables, meats, and dairy products. But as Celiac disease became more widely known, so did the need for gluten-free substitutes for conventional wheat-based goods.

Gluten-free products began to show up on store shelves in the 1980s and 1990s, though they were not very widely available or varied. These early goods frequently lacked the flavor and texture of their gluten-containing counterparts, being dense and bland. Still, they marked the beginning of a rapidly expanding market for gluten-free products.

Advancements in Gluten Free Food Technology

Significant developments in food science and technology at the turn of the millennium opened the door for better gluten-free goods. In an attempt to replicate the texture and flavor of meals containing gluten, manufacturers started experimenting with substitute flours and starches, such as rice flour, potato starch, tapioca flour, and cornstarch.

Additionally, the development of xanthan gum and guar gum as binding agents helped enhance the structure and elasticity of gluten-free baked goods, improving their overall quality.

Mainstream Acceptance of a Gluten Free Diet

By the middle of the 2000s, gluten-free goods had moved from being specialty items sold in health food stores to becoming commonplace things found in supermarkets all over the world. Numerous factors contributed to this change, such as the rise in Celiac disease diagnoses, improved knowledge of gluten sensitivity, and the expanding movement towards healthy eating practices.

In response to this demand, food producers increased the variety of gluten free products they offered and made research and development investments to enhance the nutritional content, taste, and texture of their products. Customers could now choose from a greater variety of gluten-free products, such as bread, pasta, pastries, and even beer.

Innovation and Diversification of Gluten Free Products

As the gluten-free industry grew, producers kept coming up with new ideas and expanding the range of products they offered to reach a wider customer base. This involved creating gluten-free substitutes for dishes like pizza, pastries, and cereal for breakfast which are often made with gluten.

In addition, the popularity of plant-based diets and growing public knowledge of gluten sensitivity encouraged the creation of gluten-free goods that catered to a larger range of consumers, independent of dietary requirements

It is anticipated that the market for gluten-free products will continue to increase in the future due to rising awareness of gluten sensitivity and celiac disease as well as rising consumer demand for a wider variety of healthier food options. It’s expected that developments in food science and technology will result in even more improvements to gluten-free products, bringing them closer to their gluten-containing counterparts in terms of flavor, texture, and availability.

Further supporting development and innovation in the gluten-free sector is the possibility that studies into the health advantages of gluten free diets and their possible application in the treatment of other medical disorders will broaden the market beyond those with celiac disease.

Eating Gluten Free in Israel

With that all said whether you are coming to Israel on vacation or you are making Aliyah you will be able to enjoy snacks and meals at restaurants while in the country.

Thank you for visiting and happy eating.