Gluten free specialists from South Tyrol, with roots in 1922.

Schär's roots go back to 1922, when Dr Anton Schär, a doctor from Innsbruck, and Gottfried Untertrifaller launched their first product in South Tyrol, a fortified semolina to fight child malnutrition after the First World War. In 1979 Ulrich Ladurner took over the Dr. Schär brand, and since its relaunch in 1981 it has specialised in gluten free food. Schär's crispbread swaps the rye of a traditional crispbread for rice and maize flours, and the pack carries the Crossed Grain symbol and a vegan claim: a lean, light crispbread for the gluten free cheese board.