‘Normal’ flour, the wheat flour that we use in our everyday breads and cakes, is tolerable to most people, who are able to enjoy everything from baguettes to brownies, without any side effects, aside perhaps from the weight gain that comes with over-indulgence.
Unfortunately for others, eating products containing flour can cause extremely unpleasant side effects.
Some people are allergic to wheat. For these people, coming into contact with bread or other wheat-containing products can cause hives, nausea and vomiting, diarrhoea and in some cases, congestion and sore eyes.
In extreme cases, an allergic reaction to wheat can cause anaphylaxis.
Wheat free flour therefore enables those with wheat allergies to enjoy baked goods, without discomfort.
Other people are specifically intolerant to gluten.
Coeliac disease is an autoimmune disorder characterised by a serious intolerance of gluten-containing products.
Coeliac disease causes the body to trigger an immune response to gluten and can result in extreme symptoms including weight loss, vomiting, fatigue and persistent GI issues. For these people, gluten free flour is a must.