Is Injera Bread Gluten Free?
Traditional injera bread made from teff flour is naturally gluten-free. However, some versions of injera may contain wheat or barley flour in addition to teff, which would make them not gluten-free, so it’s important to check the ingredients or preparation method if you have celiac disease or gluten sensitivity.
High in fiber: Aids digestion and promotes feelings of fullness
Gluten-free: Suitable for those with celiac disease or gluten sensitivity (when made with teff)
Rich in protein: Supports muscle growth and repair
Good source of iron: Important for blood health and oxygen transport
Contains calcium: Supports bone and teeth health
Low in fat: Beneficial for weight management and heart health
Rich in B vitamins: Supports energy metabolism and nervous system function
Contains resistant starch: May improve insulin sensitivity and gut health
Fermented food: May support gut microbiome and improve nutrient absorption
Source of complex carbohydrates: Provides sustained energy
Contains zinc: Important for immune function and wound healing
Rich in amino acids: Supports various bodily functions and protein synthesis
Antioxidant properties: May help protect cells from damage caused by free radicalsNote that the exact nutritional profile can vary depending on the grains used (traditionally teff, but sometimes mixed with other grains) and the fermentation process.
People with celiac disease: Traditional Injera is made from teff, which is gluten-free, but some versions may contain wheat or barley, making them unsafe for those with celiac disease.
Individuals with gluten sensitivity: Even though teff is gluten-free, those with non-celiac gluten sensitivity should be cautious, as cross-contamination can occur during processing.
People on a low-carb diet: Injera is high in carbohydrates, so it may not be suitable for those following strict low-carb diets.
Individuals with yeast allergies: Injera is fermented using wild yeast, which could cause reactions in people with yeast allergies.
Those with FODMAP sensitivities: The fermentation process in Injera may produce FODMAPs, which could be problematic for some people with IBS or other digestive issues.
People with diabetes: Due to its high carbohydrate content, diabetics should monitor their intake and consider the impact on blood sugar levels.
Individuals with iron overload disorders: Teff is high in iron, which could be an issue for people with hemochromatosis or other iron absorption disorders.
Those on a low-calorie diet: Injera is relatively calorie-dense, so it may not fit well into very low-calorie meal plans.
People with specific grain allergies: Although rare, some individuals may have allergies to teff or other grains used in Injera.Always consult with a healthcare professional or registered dietitian if you have concerns about including Injera in your diet.
Explore gluten management solutions like Tolerase® G.
What is Tolerase® G?
A new Approach for People with Gluten Sensitivity:
Explore the Science and Benefits of Tolerase® G.
Relief from Gluten Sensitivity
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This specific enzyme, Tolerase® G, a patented endopeptidase specific for proline, was developed by Royal DSM and has been scientifically proven to be effective in breaking down gluten residues ( 1) . Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP), an enzyme closely related to Tolerase® G, can break down gluten so effectively that it barely reaches the duodenum, potentially eliminating gluten toxicity ( 2) ( 3 ) .
On this page we explain why we are so enthusiastic about this supplement, supported by scientific research.
What is Gluten?
Gluten is a group of proteins found primarily in grains such as wheat, barley, and rye. These complex proteins give shape, strength, and texture to bread and other grain products. However, gluten is difficult to digest because it is rich in proline, a non-essential amino acid. This is why about 13% of the world’s population is sensitive to gluten in their diet (1).
How Tolerase® G Works
It is important to note that Tolerase G is designed to have optimal activity in the difficult conditions of the stomach. Its effectiveness on the digestion of gluten in the stomach and duodenum has been scientifically proven ( 1 ).
Studies have shown that a newly identified prolyl endoprotease derived from Aspergillus niger can effectively break down gluten proteins. This enzyme works optimally at a pH of 4–5, remains stable at pH 2, and is completely resistant to digestion by pepsin ( 2 ). Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP) accelerates the breakdown of gluten in the stomach so much that very little gluten reaches the duodenum ( 3 ). This suggests that co-administration of AN-PEP with a meal containing gluten could potentially eliminate gluten toxicity, allowing people to (occasionally) abandon their strict gluten-free diet ( 3 ).
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Unique Enzyme Solution
Discover how our 100% Tolerase® G pills help digest gluten and support your lifestyle in a clear video.
Little Helpers & Tolerase® G: Stronger Together in the Fight against Gluten.
At Little Helpers we are proud of our unique partnership with the producer of Tolerase® G DSM . Together we have spent 2.5 years of research and worked tirelessly to develop and perfect our gluten digestion pill, which contains 100% Tolerase® G.
Our shared commitment to quality and effectiveness has resulted in a product that is unmatched in the market. We have chosen to manufacture locally in Europe to ensure the highest quality standards and control.
Our pill has proven to be many times more effective than our competitors, and we offer it at the best price. We are convinced that our pill can make a difference for people who struggle with gluten sensitivity. That is why we encourage everyone to try it and experience the benefits for themselves!
The Only Effective Anti-Gluten Pills
Little Helpers Anti-Gluten Pills contain 100% Tolerase® G. Tolerase® G is the only enzyme on the market that has been scientifically proven to be effective enough to break down gluten in the stomach to the point where the body no longer reacts to it.
Frequently Asked Questions
Our Expert
Drs. Ilse van Asperen
Drs. Ilse van Asperen is a medical doctor specialising in orthomolecular therapy and nutritional coaching. With a background in public and clinical health research and management, she focuses on addressing the root causes of health issues through diet, gut health, and stress reduction. As a professional editor for Little Helpers, she reviews all gluten-free content to ensure accuracy, safety, and scientific credibility. More about me
Our Sources
The information on this page is based on reputable health and nutrition organisations, ensuring accuracy and reliability for anyone following a gluten-free diet. For further details, see the sources below.
Sources
Experiences of our customers
Disclaimer: We do our best to provide accurate gluten information, but errors can happen. If you spot a mistake or have concerns, please contact us so we can make it right.
