What is gluten?
Gluten (Latin for glue) is a protein found within grass-like grains, such as wheat, rye and barley. Gluten helps doughs rise and is used as a food additive to ensure stabilization of the food. People who have Celiac disease cannot eat gluten products as their immune system reacts adversely to it. ChaCha!
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Older Answers
Gluten is a special type of protein that is commonly found in rye, wheat, and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds.
Answered by Chris S. -
Gluten is a type of protein found in most grains, cereals, and breads. People with celiac disease cannot eat gluten or they will
Answered by Vicky G. -
A protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough. ChaCha again!
Answered by Richard R. -
Gluten is a special type of protein found in rye, wheat, and barley. It's in most types of cereals & in many types of bread.
Answered by Heather T. -
GlutenGlutenGluten is a special type of protein that is commonly found in rye, wheat, and barley. Keep on ChaCha'ing with us!
Answered by David R. -
About Gluten
Gluten consists of two proteins called gliadin and glutenin. These exist in some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Between 0.5 and 1.0 percent of people in the United States are sensitive to gluten due to celiac disease.
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