Gluten is a protein found in wheat, rye, barley and triticale that helps foods maintain their shape. Learn about the sources, types and effects of gluten , and how to avoid it if you have celiac disease or gluten sensitivity. Gluten is a protein found in certain cereal grains, especially wheat, that gives dough its elasticity and chewiness. Gluten can cause adverse reactions in people with celiac disease and other conditions, and is also used in imitation meats and other products. About Gluten : It is a protein found in the wheat plant and some other grains. Many cereal grains — but in particular barley, wheat, and rye — contain specific proteins that, when mixed with water and kneaded, create an elastic mass. Two important types of these proteins are gliadins and glutenins. At the microscopic level, gluten is an elastic mesh of the protein molecules. It is naturally occurring, but it can be extracted, concentrated and added to food and other products to add ... Gluten is a group of proteins found in certain grains that have various culinary functions. Learn about the common foods that contain gluten , the conditions that require a gluten -free diet, and how to follow one.
