What means gluten free?
What is gluten?
Gluten is a protein that in the cereals wheat, rye and barley is. When mixed with water creates elastic, sticky strands that bind the mixture and hold bubbles, creating the bright and airy texture of bread and cake. Gluten free baking therefore requires different ingredients and cooking methods.
Where does the name come from?
Beccaria is the first person (Italian)
discovered the gluten
It was discovered by Cesare Beccaria (03/15/1738 - 11/28/1794), an Italian philosopher, jurist and politian, To Whom we are indebted for the first analysis or weat flour. 
Some friends have encouraged us.
It was a challenge, test, test things, things in the trash, but after one more year search, we can say that we have a pretty good family range that appeals to people and doing surprised state. It is our intention that no one should be above his head with a cloud gluten Beccaria but have managed to discover the entire family Beccaria koekjes.
Beccaria makes traditional products and also provides
a new interpretation handmade
of the classics. We continue to seek ways to improve the quality, taste
composition of our products with new technology. And with this new
technology we can also respond to new trends and changing needs in
Innovative Solutions in a small, family-run company which specialises in gluten-free and other allergen-free cakes, cookies and pastries products. Our expertise lies in the creating and packing of specialist pastries and cookies and with ingredients which are essential to successful
We supply to both individual and commercial customers and we continuously research and test new ingredients and blends which we believe will be of interest and use to those customers. We work in partnership with many other food producers to help them achieve the results they want and many of our recipes are inspired by customer requests.