Having coeliac disease or gluten allergies or intolerances are not the only reasons why more and more people are eliminating gluten from their diets. It is for them that Pastas Gallo has developed a range of 25 gluten-free products with surprisingly similar characteristics to the options with gluten. Making a commitment to this range, in 2015 Gallo opened the first gluten-free semolina milling plant in Spain.
Gluten free, another dietary option
In the last few years, the consumption of gluten-free products has increased around 10%. In fact, this gluten-free dietary option has gone from being just for those who have coeliac disease, gluten allergies or intolerances, to being another dietary alternative. Gluten-free products are more and more common in our homes.
Innovation, the basis of Pastas Gallo’s DNA
Innovation is an intrinsic value of Pastas Gallo and it has been since its very beginnings. It was the first pasta company to include durum wheat, to enrich its pastas with vegetables, and to produce pasta with flours made 100% from legumes. And it also was a trailblazer when it comes to the industrial making of gluten-free pasta in Spain.
Our goal: pasta for everyone
Pastas Gallo’s mission is to make sure there is always a dish of pasta in every household and with this in mind, the Gallo group has worked tirelessly to produce a pasta to suit each and every one of its customers.
The first gluten-free semolina milling plant in Spain
Quality, variety and accessibility are the three key concepts that Pastas Gallo has applied to its gluten-free pasta range and that guarantee that the customer gets the same variety and flavour. This levelling work has made it possible to produce this product for all those who wish to consume it. And because of this, more than a decade after starting to produce gluten-free pasta, at the end of 2015, the Gallo group decided to make a strong commitment to gluten-free pasta and turned their factory in Esparreguera (Barcelona) into an exclusive production centre for pastas and other products within this range.
Gluten-free pasta: quality, flavour and texture
Gallo’s gluten-free pasta is made from a mixture of corn and rice flour, together with a carefully crafted production process that produces a final product with a flavour and texture very much like traditional pasta. Thanks to this, it has been proven that even in families where only one person has coeliac disease or is gluten intolerant, the rest of the family chooses to eat gluten-free pasta too, because our system makes any difference from normal pasta barely noticeable.
100% gluten-free guarantee
Apart from discovering the perfect system, what really sets Gallo’s gluten-free pasta apart is the absolute guarantee that it will not contain any traces of gluten, since it is made in a factory that exclusively produces gluten-free products with approved partners that only make and supply gluten-free materials. Gallo’s gluten-free pasta has the official Crossed Grain Trademark certification under the control of the Spanish Federation of Coeliac Associations (FACE, Federación de Asociaciones de Celíacos de España).
A gluten-free range of pastas and products that is constantly growing
Nowadays, Gallo’s gluten-free range of pastas and products is unbeatable. It has a wide range of products that cover every possible culinary need: from pastas to flour and breadcrumbs and, of course, our sauces. The varieties of gluten-free pasta range from long and short pasta to pasta for salads or noodles. Today, Gallo is the brand with the widest range of gluten-free products on the market and the company continues researching in order to expand this range even further and satisfy the needs of every customer.