Coeliac disease affects roughly 1% of the population; add those with non-coeliac gluten sensitivity and the group becomes substantial. For them, the real difficulty is finding a snack they can eat safely.
Hazelnuts contain no gluten naturally. The problem starts with what is done to them: products with added flour, starch, biscuit crumb or glucose syrup may no longer be gluten-free.
A gluten-free ingredient processed on the same line as gluten-containing products carries a contamination risk. Production conditions matter as much as the ingredient list.
Prefer products with short ingredient lists. Processed items marked “gluten-free” but high in sugar and additives may be a poorer choice than foods that are naturally gluten-free.
Single-ingredient products leave little uncertainty. In natural or roasted kernels and additive-free butter, the ingredient list is one line: hazelnuts.
Our cookie, made with hazelnuts alone and without flour or gluten, fills exactly this gap. For someone eating gluten-free to be able to have a cookie, the recipe had to stay uncompromising.
This article is general information. For diagnosis and a dietary plan, always consult your doctor and dietitian.
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