100% gluten-free
chock full of flavour

Meeting a celiac patient who was so dissatisfied with the flavour of products then on the market that she preferred baking her own bread was why Thomas Uljee decided to develop his own line of gluten-free products. In collaboration with a major flour producer, he developed a flavourful basis for bread, cake, sausage rolls, chocolate éclairs and doughnut balls that he sold at his 16 shops in Rotterdam. The flavour of these products was the biggest reason why both individual consumers and many regional hospitals were so eager to buy them. To enhance the prospects of these unique products, to increase their availability, and to exclude any risk of accidental inclusion of ingredients containing gluten, the production of these Special Products was accommodated in a separate facility run by Special Food Improvement.

Decidedly tastier and attractively priced
Anyone tasting Special’s products is immediately convinced of their flavour and their “bite” - the texture you experience as you bite into them. For children, these factors often make all the difference. Flavour is retained by freezing the products immediately after baking. Another big advantage is their price, which is lower than that of other gluten-free breads now on the market.

TNO-tested
A major factor in what makes the Special products so good is their special flour. TNO tests have demonstrated that these products contain absolutely no cow’s milk or gluten. As for their flavour, a test panel made up of food-intolerant subjects was also in agreement: both the bread and cake from Special received scores of 8 or more out of a possible 10. Special decided to request a patent on this ingredient.

E-mail: contact@specialfood.info