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What’s the thing with gluten-free and wheat?

Only 1–2% of the population has celiac disease – which means their organism really can’t handle gluten. But a lot of people do not tolerate highly industrialized wheat and therefore feel better consuming gluten-free products.

Our Gluten Free Cakes:

Why should people who prefer gluten-free dishes choose LOCABA desserts?

Because we don’t use grain at all and therefore no gluten containing ingredients. Generally all our products are wheat free as well as wheat flour free and gluten-free desserts.

What do you use instead of wheat flour and grain generally? 

This varies from recipe to recipe, of course. The main substitutes are coconut flour and almond flour.
(Please understand that we cannot disclose all our ingredients in detail as a there are also pending patent procedures for LOCABA’s production processes.)

What is gluten anyway?

Gluten is a general name for proteins found in wheat, rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. That’s why gluten is so popular in kitchens.
Good to know: There are gluten-free cereals such as buckwheat. Rice is gluten free but highly glycemic (high-carb)!

Our Gluten Free Cakes: