Most people associate gluten free with a very complicated diet. In fact, all non-processed foods, as the grow naturally except for some grains, are actually gluten free!

Unfortunately, 95 % of all processed foods in cans, bottles, bags, cartons or cups, and accordingly RESTAURANTS, are not. Background knowledge is key to understanding. The Gluten Free Academy stands for managing the challenge as a major step on the ladder of a chef's career.


Why does it matter?

We are dealing with a huge crowd who is suffereing from different types of food sensitivies: gluten, dairy, eggs, nuts, soy and many others. The growing numbers are heading towards 20 % of the population. They are the result of nature going rampant about what's done to it.


Back to gluten. The average person doesn't know that they are gluten sensitive. 

CELIAC DISEASE: One out of 100 people has celiac disease. A genetic mutation causes them to suffer severely, from head to toe, from anything that contains even the slightest trace of gluten. 

I was a child with undiagnosed celiac. That's why children and their health are a major concern for me. For them and their parents, I don't get tired to always create new delights so that the impact of what it meant to live gluten free only a few years ago, doesn't hit present and future generations.

My goal is for them to rather make a natural distinction between healthy and unhealthy food versus "I am a sick and can't have what all my friends have".



People say about me that I am too straight around gluten free, too picky and overly sensitive when it comes to taste, texture, cleanliness and cross contamination. I am proud of that kind of label. I wear it like an invisble medal of honor since I know what's at stake.

As a true chef, you won't stop until the recipe is perfect to your standards, and as a gluten free chef you won't go to sleep at night without knowing that to your best knowledge you didn't leave anybody to fate because you used just a little bit of the contaminated food coloring… just a tiny drop. Because it acts like a little drop of poison.


GLUTEN SENSITIVITY: The second version that matters to any type of hospitailty management is NCGS – non celiac gluten sensitivity. It affects 20 to 30 percent of the population throughout the world. That means: Two to three out of ten customers who walk through your door, are affected.

It is much more prevalent than celiac. 95 % of either group are not aware of what their symptoms are about and in how many ways their health is at stake. That is going to change fundamentally throughout the upcoming years – it started already. 

Both of the above are often related to at least one other food sensitivity, dairy being the most prevalent.


WHEAT ALLERGY: The third version ist different and comparable to an allergy against i.e. nuts or shellfish. The reaction is more immediate (and can be life threatening), but other gluten containing grains like rye, barley, spelt are most likely tolerated (different from the obove!).


You will cover all the three of them by always avoiding ANY gluten in your kitchen.


I am dedicating my life to contributing to awarenessknowledge, and to the best GF culinary art I am able to invent and to teach; to the most delicious recipes that make going on an unforgiving straight diet for the rest of your life taste like dining in the garden of Eden.






Feldbehnstr. 40

D – 25451 Quickborn


Justus-von-Liebig-Ring 3g

25451 Quickborn

Tel +49 172 9915003

MAIL to us


Monday til Friday

10 a.m. – 5 p.m.

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