Gluten

Description

Gluten is a group of proteins found in wheat and related grains, including barley, rye, and spelt. It acts as a binding agent, giving dough its elasticity and helping it rise and maintain its shape. Gluten is responsible for the chewy texture of bread and other baked goods.

Composition:

Gluten mainly consists of two types of proteins:

• Gliadin – responsible for dough’s ability to stretch.
• Glutenin – provides elasticity and strength.

Sources of Gluten:

• Wheat (including varieties like durum, semolina, and whole wheat)
• Barley
• Rye
• Spelt
• Triticale (a hybrid of wheat and rye)

Health Considerations:

• Celiac Disease: An autoimmune disorder where gluten triggers an immune response that damages the small intestine.
• Non-Celiac Gluten Sensitivity (NCGS): People experience symptoms similar to celiac disease but without intestinal damage.
• Wheat Allergy: An allergic reaction to proteins in wheat, including but not limited to gluten.
• Gluten Intolerance: General digestive discomfort after consuming gluten-containing foods.

Gluten-Free Diet:

People with gluten-related disorders or those who choose to avoid gluten for health reasons follow a gluten-free diet. Common gluten-free alternatives include:

• Rice, quinoa, corn, and millet
• Almond flour, coconut flour, and chickpea flour
• Gluten-free oats (cross-contamination should be avoided)