What is Gluten?

Gluten is a mixture of proteins found combined with starch in the endosperm of some cereal grains. In particular, the Wheat, Rye, and Barley grains. Gluten comprises approximately 80% of the proteins found in these grains. The gluten in the grains gives the dough made from those grains their elasticity, allow for leavening (rising), and the chewiness in some baked goods. Gluten that has been extracted from the grains is commonly used as a thickening agent in many foods, particularly vegetarian dishes where a protein supplement is needed.

Why Gluten Free?

In some people, an insensitivity to Gluten exists. The most common of the Gluten insensitivities is Celiac Disease. Celiac affects an estimated 1 in 133.  For many with a gluten insensitivity, the only treatment is the complete removal of gluten from the diet, and in some cases, from the persons immediate environment as well. Gluten intolerance is hard to diagnose and in many cases is diagnosed by removing gluten from the diet and observing the results. If the results are favorable, then the permanent removal from the diet is often recommended.

Others remove gluten from their diet as part of a diet called the “Gluten Free Diet.” While these people generally do not have an intolerance to gluten, they receive a positive effect from the removal of processed flours that are common in many breads as well as a reduction of carbohydrate intake.