Are you hypersensitive to gluten, wheat starch and cross-contamination? Welcome to us! You are not alone in this.

Glutenintolerant and reacting to the weightless molecules that travel through the air?

You can’t even walk down the bread aisle in the grocery store without getting glutened when breathing the air?
You are not alone
Let’s create a community for support and understanding

VOCs vs. Gluten Particles

“Volatile Organic Compounds (VOCs) are carbon-based chemicals that easily evaporate into the air at room temperature.

VOCs and smell

VOCs are gases:  They are weightless molecules that travel through the air. They do not contain gluten  proteins. High concentrations of VOCs can cause headaches, dizziness, or respiratory irritation. VOCs are the gases that carry the scent of baking bread, whereas gluten is a protein that remains in the physical structure of the food.” AI

You are not alone

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