What Is Gluten?
Many family members and friends have enjoyed the gluten-free treats I’ve made and have praised them highly. However, it’s interesting to note that one out of every three will eventually ask, “What is gluten?”
After being diagnosed with non-celiac gluten sensitivity, my naturopath recommended a gluten-free diet. At first, I thought the change would be easy, but I quickly realized my knowledge was limited. Surprisingly, I found it to be present in nearly all the foods I frequently ate. Educating myself was a huge factor in conquering this new lifestyle.
What Is Gluten?
Gluten is the protein present in certain grains, including wheat, barley, and rye. For example, in bread it gives the dough its elasticity, acting like a glue, giving bread its classic chewy, soft texture.
What Foods Are Wheat, Barley and Rye Found In?
Almost all processed foods contain some sort of gluten, including flours and starches. Let’s break it down by the three culprits:
Wheat is often found in the following:
Barley is an active ingredient in the following:
Rye can be used in:
What Role Does Gluten Have In Foods?
Gluten plays an important role in the food world. Without it, delicious breads and other yummy foods would crumble in the cooking process.
- Texture and Shape: Gluten forms an elastic network when mixed with water, particularly in bread dough. This network traps air bubbles produced by yeast, allowing the dough to rise and giving bread its chewy texture. Without gluten, baked goods would be dense and crumbly.
- Binding Agent: It serves as a binding agent in processed foods, keeping ingredients intact. This is evident in products like pasta, crackers, and various baked items.
- Flavor and Protein: It is a contributor to both the flavor and protein content in foods. When a product contains natural flavoring, it may derive from an ingredient that contains gluten. Click here to learn more about reading food labels for gluten.
What Is a Gluten-Free Diet?
If someone says they are eating a gluten-free diet, it simply means they are not eating foods with gluten. Click here to read about my journey to gluten freedom.
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While it is beneficial for most people, providing protein, soluble fiber, and nutrients, gluten can cause adverse reactions in individuals with celiac disease or gluten sensitivity. If you think you might have an issue with gluten, please check with your physician.
From my happy, healthy home to yours,