Pretty much the first question anyone asks when either you are first put on the gluten free diet or explaining to someone that you are on the gluten free diet is “What is gluten“. A huge component in so many foods today, yet there is still a widespread confusion over what it is.
Gluten is a protein found in foods that have been processed from wheat, barley, rye (& oats though not considered so in the US) and is the composite of a gliadin and a glutelin. In laymen terms – gluten is what gives the products elasticity, helps bread rise and gives that doughy, chewy texture to foods.
Gluten is in a lot of commercially produced products – a short and sweet list can be found here – Celiac Disease 101: The Gluten Free Diet -
{side note: one time I called a restaurant to ask if they had a gluten free menu. I was told “no, we don’t put glue in our foods” ::head meet desk:: }
For more information on the gluten free diet and celiac disease – browse through Celiac Disease 101
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