Will anyone out there please tell me what gluten is?I always thought it was any wheat product[not].HELP!??
Answers: Gluten is the protein in wheat. It is what makes dough stick together. It cause some people digestive problems called gluten sensitive enteropathy or celiac sprue.
If you're not sure where it is found in foods, please visit this website as it can tell you what foods to avoid and what are viable substitutes.
Well, you were close. Gluten is a mixture of the proteins gliadin and glutenin. These exist, along with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. The stored proteins of corn and rice differ from wheat gluten by lacking glutenin. There is a difference between wheat allergy and celiac disease, but the diet is the same. It is what gives bread its body. The protein strands trap the gasses released by the yeast and this is what causes risen bread to stay fluffy.
Anything made of wheat, rye and barley contains gluten. It is a protein. Ppl who avoid gluten also avoid oats due to harvest and productions cross contamination with wheat, although oats do not actually contain gluten in and of themselves.
Gluten is just fine for anyone unless they have Celiac Disease, an allergy, intolerance or children with autism whose parents are trying the gluten free/caesin free diet.
These sites may help give u more info.
www.csaceliacs.org
www.celiac.com
www.celiac.org
www.gfcfdiet.com
If you're not sure where it is found in foods, please visit this website as it can tell you what foods to avoid and what are viable substitutes.
Well, you were close. Gluten is a mixture of the proteins gliadin and glutenin. These exist, along with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. The stored proteins of corn and rice differ from wheat gluten by lacking glutenin. There is a difference between wheat allergy and celiac disease, but the diet is the same. It is what gives bread its body. The protein strands trap the gasses released by the yeast and this is what causes risen bread to stay fluffy.
Anything made of wheat, rye and barley contains gluten. It is a protein. Ppl who avoid gluten also avoid oats due to harvest and productions cross contamination with wheat, although oats do not actually contain gluten in and of themselves.
Gluten is just fine for anyone unless they have Celiac Disease, an allergy, intolerance or children with autism whose parents are trying the gluten free/caesin free diet.
These sites may help give u more info.
www.csaceliacs.org
www.celiac.com
www.celiac.org
www.gfcfdiet.com
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