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This article highlights the link between celiac disease and diabetes. This link has been known since  the 1960s but here are some updated details. The article shows that there is a positive link (not necessarily a correlation), between people with celiac/ celiac disease and diabetes.

To recap on definitions, celiac/ Coeliac Disease, it is caused/ or exacerbated by the ingestion of the gliadin fraction of wheat gluten and similar molecules (prolamins) from barley, rye, and possibly oats that causes damage to the intestinal epithelium.

“In Type I diabetes, the immune system attacks the insulin-producing beta cells in the islets of Langerhans in the pancreas. The beta cells are destroyed, resulting in a loss of insulin-producing capabilities. Insulin is a vital hormone that permits glucose, a simple sugar that is the body's main source of energy, to enter into and be used by the body's cells to sustain life.” (www.enabling.org)
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A Gluten free bakery, once found, can become the cornerstone of a celiac life. Once upon a time, celiac disease was unheard of, then as it became more wide spread the need for gluten free products increased. Unfortunately one of the most sought after gluten free foods is bread and pastries that often can’t easily be found fresh at supermarkets.

In this case people then often search in vain for gluten free bakeries. The problem is that because of the niche nature of a gluten free bakery and non celiac resistance to the health or disease connotations of such a bakery, it has been difficult for bakeries to consider making gluten free bread.

And then there is the issue of gluten free bread often tasting dreadful or gluggy. This article looks at what you need to be aware of when you get your bread from a gluten free bakeries (or other source) and how to treat your bakery products when you get them home.

Gluten, is found in many grains used for basic baking. Some of these are wheat, barley, rye. Gluten free flours  can contain (rice, tapioca, potato) or the more exotic bean or sorghum flours, buckwheat and brown rice breads. In this case it can easily be seen how the inclusion of the substitute ingredients can easily overpower the standard bread (wheat) taste that you may be used to read more