What is Gluten?

What is Gluten?

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Gluten is one of the more than 100 kinds of protein wheat. The gluten protein has the highly desirable property of elasticity. It is used in many types of baking because it provides the strength and flexibility that allows dough to contain gas and rise.

For most, the gluten protein is a good thing. Wheat is a major source of protein for humans across the globe.

For those unable to eat gluten due to wheat allergies, wheat intolerance, or gluten intolerance, the widespread of gluten in the food industry forces then to avoid a great many of food products. Gluten also causes illness in people with celiac disease as well.

Gluten is found in durum, emmar, spelt, farina farro, rye, barley, triticale, and wheat.

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