What is gluten
Gluten is a collective term for certain protein components found in grains such as wheat, rye, barley, spelt and related varieties. It plays a central role in food production, as it gives dough elasticity and stability, creating the typical structure and volume of bread, pastries and pasta. Especially in baking, gluten ensures that dough rises well and develops a pleasant texture.
For most people, gluten is well tolerated and is a natural part of their diet. However, there are also people who must avoid gluten for health reasons. In coeliac disease, an autoimmune disorder, consuming gluten damages the lining of the small intestine. People with gluten or wheat sensitivity also report symptoms such as bloating, fatigue or stomach pain after eating foods that contain gluten.
Gluten is also a topic that has gained social relevance beyond its medical aspects. More and more gluten-free products are filling supermarket shelves, as many people without a medical need are consciously choosing a gluten-free diet – for health, dietary or personal reasons.
Coeliac disease – When the body reacts to gluten
Coeliac disease is a widespread but often undiagnosed autoimmune disorder in which the body reacts to gluten, a protein found in grains such as wheat, rye and barley, with an inflammatory response in the small intestine. This reaction damages the intestinal lining and can significantly impair the absorption of important nutrients such as iron, calcium and vitamins.
Symptoms range from classic complaints such as stomach pain, bloating and diarrhoea to non-specific signs like fatigue, skin rashes or difficulty concentrating. Children can also be affected and may show signs such as stunted growth or loss of appetite.
If coeliac disease is not diagnosed and treated, long-term consequences such as osteoporosis, anaemia or even an increased risk of certain types of cancer can develop. The only effective treatment currently available is a lifelong, strictly gluten-free diet, which allows the intestinal lining to fully regenerate and significantly alleviates symptoms. Medical diagnosis and professional nutritional counselling are crucial for successful treatment.
Our Solution
Dumplings are a popular dish in many Asian cuisines, but traditionally they are usually made with wheat flour, which contains gluten. For people with coeliac disease or gluten intolerance, however, there are numerous alternatives for making dumplings without gluten. Instead of wheat flour, gluten-free flours such as rice flour, corn flour, buckwheat flour or special gluten-free flour blends are used. Rice flour is particularly popular, as it makes the dough smooth and easy to shape.
When preparing the dough, it is important to keep a close eye on its consistency. Gluten normally provides elasticity and stability – something that is missing in gluten-free versions. Binding agents such as tapioca or potato starch therefore often help to make the dough more elastic and easier to work with. The filling remains classic: whether vegetables, meat or tofu – the options are just as varied as with conventional dumplings.
Gluten-free dumplings can be wonderfully steamed or fried and are every bit as tasty as the original.
Support for coeliac disease in Switzerland
In Switzerland, there are various points of contact for people with coeliac disease who need support with diagnosis, treatment and everyday life on a gluten-free diet. One of the most important organisations is the IG Zöliakie der Deutschen Schweiz, which supports those affected with information materials, events and nutritional counselling. There are also regional groups in French-speaking Switzerland and Ticino that provide opportunities for exchange and support.
In addition, many hospitals and specialised nutritionists in Switzerland offer individual advice and care. Pharmacies and health food stores are often trained as well and can help with choosing gluten-free products. Anyone wishing to learn more about new research findings, product labelling or everyday strategies will find valuable tips and guidance from these organisations.