Many infants, toddlers and young children are either born with or develop a variety of protein allergies with symptoms including anaphylaxis, intolerance or sensitivity to milk, egg, shellfish, crustacean, peanuts, nuts, sesame seeds, soy and gluten. These symptoms can manifest themselves in a variety of ways including coeliac (celiac) disease (gut damage), eczema, shock, migraines, headaches, crankiness, aggression, depression, listlessness, chronic fatigue, irritable bowel, wind, flatulence, diarrhea, bloating, fluid retention, poor growth patterns, feeling vaguely and sometimes seriously unwell: a general failure to thrive.

The major concern in producing gluten and allergen-free foods is always that of cross contamination. In my view, the only safe way to produce gluten-free meals and products is in a rigorously controlled and totally gluten-free environment where all ingredients are strictly gluten-free and all benches, utensils and equipment, etc. are dedicated and remain in a totally gluten-free condition at all times.

Hypersensitive reactions to food are becoming increasingly problematic in society. Allergy experts report that the prevalence of food allergies appears to be rising and while there are no exact figures for this in Australia, some studies have shown marked increases overseas

Nowadays every type of food you can desire is available in a convenient form, ready to be popped into a microwave or an oven. This demand for convenience has caused grain consumption to escalate. If you think you don’t eat that much grain (and gluten), think again: much of the gluten that you consume is hidden - you don’t even know you're eating it!