Jyttemjol flour is rich in fibre and naturally free from gluten. While it can be used for all purposes, it is especially appealing for those who suffer from gluten intolerance or celiac disease and can form part of their long term dietary considerations.
Gluten proteins found in barley, rye and wheat cause this inflammatory disease of the intestine in some people, and Jyttemjol is made to replace regular flours for cooking and baking. Now the whole family can enjoy the same recipes without worrying about making dietary concessions.
Jyttemjol was developed in Sweden by Jytte Uth-Norlander, who suffered from celiac disease herself, and was particularly interested in the nutritional value of everyday meals. Holmen Crisp took over production in December of 1993 and extended the development and distribution of Jyttemjol products in Norway.
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