What is the definition of gluten and where is it found?

Question

Is it in only wheat products or can it be in other foods? What's the best way to avoid it?

Answer 1

The WHEAT GLUTEN is part of the kernal of the Wheat and it's a protein.  When bread is made, it's the gluten that is formed from the kneeding that gives the breat it's structural strength.

Answer 2

Hi

Wheat is a grain. We all know that. Gluten is the sticky protein that is found in wheat and other grains such as barley, rye, malt, and - to some extent - oats. Wheat and gluten are related - they come together in a package.

Gluten is what binds the dough in breads and baked goods. So if wheat and gluten are not the same thing, but are so closely related, is it possible to have an allergy or intolerance to one and not the other?

If you're allergic to gluten, you need to stay away from wheat, since wheat contains gluten. And if you're allergic to wheat, since gluten is part of wheat's make up, then you probably need to avoid gluten as well. But if you're allergic only to wheat, you can still enjoy other grains that have gluten in them.

Hope that helps

Take care

Paul

Answer 3

it is a protein found in wheat products.  

Answer 4

Gluten is a protein molecule found in many cereal grains.  When one is avoiding gluten (allergies, celiac disease), one is avoiding the gluten molecules found in all forms of wheat (semolina, durum, farro, kamut, spelt, einkorn, etc), rye, and barley.  One may also need to avoid oats, either due to a sensitivity to the gluten-like molecule avenin or because most oats are cross contaminated with other gluten containing grains.

Sprouting wheat does not make it gluten-free.

If you're a gardener, you've probably seen the pre-emergent treatment made of corn gluten.  This is not a problem for folks with a dietary gluten intolerance.  Corn is considered gluten-free so far as allergies/intolerances are concerned.