What is Gluten?

Gluten is a group of proteins that is typically found in the endosperm of a wheat germ. It gives an elastic texture to dough and cannot be consumed by specific individuals.

This general name for the proteins found in mostly wheat, barley, and rye. It gives an elastic texture to dough and is contained in foods, beauty products, and even products like Play-Doh.

The rise of gluten-free options with food products and restaurants is the latest trend. Those that have celiac disease, gluten intolerance (non-celiac sensitivity), or wheat allergy, cannot consume products that have it.

Anatomy of a Grain

As seen in the illustration I made below, these proteins are located in the endosperm of a grain:

The endosperm is a tissue produced inside the seeds of most of the flowering plants. It surrounds the embryo and provides nutrition in the form of starch.

Additionally, the other two parts of a grain, the germ contains vitamins and minerals such as folate, iron, selenium, and fiber.   The bran part of a grain protects the grain which includes fiber, B-vitamins, iron, and protein. 

These proteins are formed when two water-insoluble proteins, gliadin and glutenin, are hydrated with water and mixed. It acts like a glue, and holds the dough together.  Eventually, this creates that soft, spongy texture you get from eating a soft and fluffy loaf of bread.

Foods and Products

Some foods that contain gluten are baked goods, pastas, noodles, pastries, cereals, candies, and beer.

Popular products included are lipsticks, over the counter medications, vitamins, and even Play-Doh. Why is this used in non-food products? In fact, it is used for its elasticity. 

Who Can’t Consume Gluten?

Celiac Disease is an autoimmune disease that causes inflammation and other issues in the body if consumed or other related proteins from rye and barley. People with celiac disease refrain from eating gluten for this reason.

Non-celiac gluten intolerance and those with wheat allergies can read more about gluten by the Gluten Intolerance Group. It is important to discuss with your practitioner to suggest that the cause of symptoms are related.

As large-scale, quality randomized trials in research are still needed, whether or not gluten sensitivity exists in non-celiac subjects.

On the other hand, there have been a few studies showing the effects it has for those with Irritable Bowel Syndrome (IBS), Multiple Sclerosis (MS), and conditions such as autism.

Gluten-Free Foods

When products do not have the “gluten-free” label, correctly reading labels and their ingredients are essential in determining if the product contains gluten.

Be forewarned that a product without wheat in its ingredients does not necessarily mean the product is gluten-free.  Spelt, rye, and barley contain gluten, so these need to be considered on the ingredients list.  Likewise, factors of cross-contamination that needs to be considered as well.

My View

As these proteins are usually found in heavily processed foods, I found it helpful to minimize gluten from my diet.

The rise of those with celiac disease and gluten-intolerance is evident with the number of gluten-free products that are seen on shelves. One might assume that going gluten-free is a fad. However, be mindful of those who have celiac or are gluten-intolerant.

For that reason, I have created many gluten-free recipes that you can enjoy! Because gluten is found in many delicious treats, you can still fulfill those cravings!