That bouncy, chewy texture that makes bread, pastry, pasta, noodles enjoyable is exactly what gluten brings to the table. Substituting gluten-free ingredients for regular ones is not straightforward, and it can be difficult to get the balance right. As a result, the first encounter with store bought gluten-free food is negative because the texture isn’t right or it “tastes like cardboard”. At Choice, we don’t just simply substitute ingredients. Instead, we make gluten-free and healthier versions of everyday treats without compromising the texture. Our thoroughly researched and meticulously tested recipes use the best, most sought after ingredients to create a good balance between familiarity and healthy eating.

Celiac disease is a chronic condition and it is genetic. About 1-2% of the general population is celiac. NCGS is a relatively new categorization used to describe those who develop gastrointestinal symptoms after ingesting gluten despite no underlying allergies. Therefore, NCGS is commonly referred to as gluten intolerance or gluten sensitivity. Wheat allergy is an immune reaction to the proteins in wheat. It is difficult to determine between the 3 types of food hypersensitivities as all 3 have similar symptoms related to stomach or gastrointestinal discomfort/issues. The difference relies on how long it takes the body to react and how severe the reactions are. The range of symptoms from mild (rash, itching, swelling) to severe (trouble breathing, wheezing, loss of consciousness). Adopting a gluten free diet will prevent these symptoms from happening and is less stressful on your body’s digestive track.

Gluten is a mixture of proteins found in wheat and related grains, such as barley and rye. It is the substance that makes bread dough elastic and malleable. It also gives the final products, most commonly various breads, pastries, pasta or noodles, the much appreciated chewy texture. 

More and more people are finding out that their bodies can’t digest gluten and develop adverse reactions such as bloating, diarrhea, migraines, fatigue, nasal congestion and skin irritations to name a few. There are a number of common gluten-related disorders with varying severity, i.e. Celiac Disease, Non-Celiac Gluten Sensitivity, and Wheat Allergy.

A lot of store-bought food items and condiments contain processed ingredients, preservatives, artificial flavors, artificial colorings, chemical compounds, large amounts of refined sugar, etc.. It is done so that products has a longer shelf life which makes is affordable and accessible. At Choice, our emphasis is on quality. That’s why our products are made with the highest quality ingredients sourced globally from reputable producers and freshest local produces, always opting for organic and non-GMO options as much as possible. We strive to ensure all our products are free of all of the “nasties” listed above. They are also locally produced, made to order, and made by hand.

At Choice, we source organic and non-GMO ingredients whenever possible. Of course, some ingredients are too scarce or cost-prohibitive to use, as we also have to think about the availability and affordability of our products. Nevertheless, aside from a handful of items, around 80% of our ingredients are certified organic and non-GMO. You may request for your item to be 100% organic, but please note that prices will vary for each item.