“Gluten is a protein found in the wheat plant and some other grains,” explains Rajagopal. Gluten is naturally occurring, but it can be extracted, concentrated and added to food and other products to add protein, texture and flavor. It also works as a binding agent to hold processed foods together and give them shape.
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Gluten is a general name for the proteins found in wheat, rye, barley and triticale – a cross between wheat and rye. It helps foods maintain their shape, ...
A gluten-free diet is an eating plan that excludes foods containing gluten. Gluten is a protein found in wheat, barley, rye and triticale (a cross between wheat ...
Gluten is a structural protein naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins, ...
Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” ...
Gluten refers to a variety of proteins naturally found in cereal grains, such as wheat, barley, and rye. There's nothing inherently unhealthy about gluten, ...
Gluten is a protein naturally present in some grains. Most sources claim it is safe for everyone except those with celiac disease. However, some health experts ...
The Gluten Intolerance Group is on a mission to make life easier for everyone living gluten-free. We do this through education, support, and food safety.
Gluten is a protein found in wheat, barley and rye. Gluten acts like a glue and gives dough its elasticity and bread its chewy, soft texture.
Gluten intolerance, or sensitivity, is when you feel sick after eating gluten. Gas, bloating and fatigue are common symptoms of gluten sensitivity.
