Amisa: Welcome to our Gluten Free World

Get to know us

Whilst some of you may know us like an old friend, we know there are those of you who don’t, or those who do, but just didn’t know it (we recently had a bit of a glow up, so excuse us if you didn’t recognise us at first). We’d like to make your acquaintance.

Amisa is founded on the belief that people with special dietary needs shouldn’t miss out. That’s why we combine the best quality, sustainably sourced organic ingredients, with passion and know-how to bring you products that satisfy your foodie tastebuds. We want you feeling free, not free-from.

One particular dietary restriction we feel quite passionately about is being gluten free (although as we’ve eluded to, we don’t think of it as a restriction but more a challenge). That’s why we created our Delightfully Gluten Free range. We believe, regardless of your allergies, intolerances, dietary preferences, flavour should ALWAYS be at the heart of what we eat, and ‘free-from’ food should be no different. We source the best-quality, organic, ethical ingredients for our products. Very often, ‘free from’ foods use traditional ingredients, simply processing out the gluten. We don’t like all this medalling. Instead, our Delightfully Gluten Free range uses ingredients that are NATURALLY gluten free, and combine them in clever recipes to create satisfying, exciting food.

But what really is gluten?

Now we’re done with all the introductions, we’d like to get down to the nitty gritty for a moment. We know everyone’s heard of gluten, but what really IS it? Well firstly (and we think this is the cool bit), did you know that the word ‘gluten’ comes from the Latin, meaning ‘glue’. We don’t know about you but that makes a WHOLE lot of sense when we think about why some of us can’t break down this feisty group of proteins in our stomachs. Imagine trying to break down glue!

This glue-like substance isn’t all bad. It’s exactly what gives some of our favourite food groups, (bread and pasta, for the uninitiated) their bounce and bite. In fact, gluten accounts for 75-85% of the protein found in common wheat. But unfortunately, the effects of this fickle protein can be very bad for some of us.

Gluten – friend or foe?

There are a few different groups of people that don’t eat gluten. Firstly, there’s people who suffer from Coeliac disease. This is an autoimmune disease that causes inflammation of the small intestine meaning it is unable to absorb nutrients. All of this can wreak a lot of havoc on the digestive system, causing diarrhea, abdominal pain and bloating. Really not very fun at all. And as if this wasn’t enough, the lack of absorption of nutrients can then lead to malnutrition, fatigue and unexpected weight loss.

Similar, but not the same as Coeliac disease is a wheat allergy. This is when a person has developed a specific antibody to one or more varieties of wheat protein. Symptoms can include breathing difficulties, nausea, hives, bloated stomach or even anaphalaxis in extreme cases.

The final group of gluten-freers we are going to mention is people with a gluten intolerance or sensitivity. These people often experience some of the same symptoms of Coeliac disease, but they don’t experience the same intestinal damage and inability to absorb nutrients. This isn’t to say that it can’t be a tough old nut to crack though. If you do experience any of the above symptoms, it is important that you get tested to rule out Coeliac disease.

Going gluten free

If you have decided to (or have been advised to) lead a gluten free diet, it can seem very daunting at first. Cutting anything out of your diet can be a big lifestyle change, and should be done with the support of professionals (always talk to your GP if you are going to dramatically alter your diet). But that isn’t to say it has to be difficult. That’s really what our mission is here, to make going gluten free as simple as possible. And not only that, but bloomin’ delicious too.

There are a few common types of food that traditionally contain gluten, such as bread, pasta and cereals. Now we have been known to enjoy a cheeky bit of carb on carb, so these just happen to be some of our absolute favourite foods. You would be correct in thinking that some gluten free versions of these trusty favourites are like eating cardboard, and are honestly just not worth it. But we’re here to change your collective minds and show you that not ALL gluten free alternatives have to be dry as a doormat. But don’t just take our word for it, we want you to give our ranges a try for yourselves, and believe us, this WILL be worth it.

We’ve also put together a handy guide that will help you navigate the world of gluten free foods, whether you’re in the supermarket or at a new restaurant.

A day in the life of a gluten free-er

If we haven’t convinced you enough already that gluten free food can be tasty, then hold on a sec while we take you through a classic foodie day in the life of a gluten free-er.

BREAKFAST:
Apple and Cinnamon Porridge Bowl

ELEVENSIES:
Beetroot, Cucumber and Feta topped Crispbreads

LUNCH:
Chickpea Omelette with Pesto

DINNER:
The Amisa Burger

Sounds yummy right?

You want more?

We’ll forgive you if after all this talk of food, you want to dive straight into our gluten free world and have a good old nosey. Keep up to date with our comings and goings over on our Instagram page and delve into our monthly favourites