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The Special Diet Bakery Poensgen GbR is specialised in the production of baked goods that are gluten free
, and can also be low in protein
and lactose free
. In this way, persons suffering from coeliac disease and PKU as well as allergies can purchase a variety of fresh and durable breads and baked goods – all gluten free.
A generous choice of fresh breads, pastries and cakes is on offer, as well as flour mixtures and ready-made flour mixtures for baking. Naturally, all of these products are gluten free and partly also low in protein and/or lactose free.
Today, one in 250 Germans is suffering from coeliac disease or sprue. Thus it is our primary goal to offer gluten free baked goods to persons affected by coeliac disease, as well as further gluten free products. Moreover, the offer of products that are not only gluten free, but also lactose free and low in protein for sufferers of PKU is constantly growing.
Our own home-produced flours – gluten free, of course – as well as carefully chosen and regularly controlled ingredients guarantee a total absence of gluten, and thereby the highest security for the consumer. You can also discover our shop. In order to facilitate your search for the required products, we have subdivided them into the following categories "Gluten free products, "Products low in protein" and "Gluten free/lactose free products".
Quality and freshness are our top priority. Proof of this were numerous gold, silver and bronze medals, which we received last year. For affected people, buying fresh baked goods from a bakery that are gluten free, yet do not differ from traditionally made bread is definitely an improvement of their quality of life. The look, the smell and the taste of the gluten free products is immediately convincing.
Since affected people of coeliac disease, sprue or PKU have many questions, especially soon after their diagnosis, the Special Diet Bakery Poensgen provides assistance to all questions around the selection of products. We are also happy to help you with problems concerning the conversion to a gluten free, low in protein and/or lactose free diet.