Bread and Gluten

   


Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture.  Without these marvelous little proteins, bread would not be bread.  It also explains why it is so hard to make bread from rice, potato, or oat flour and why wheat flour has to be added to rye flour to make bread—only wheat has enough protein.  The gluten makes the bread.  

Foods Containing Gluten

Along with wheat, other cereal grains that contain gluten are durum, spelt, and einkorn, as well as farro, graham, kamut, and semolina. Many are also used to enhance the flavor and protein of foods, as well as to bind and thicken their consistency. While the grains are often found in breakfast cereals and various baked goods, they can also be included in a variety of other foods that are not as obvious. Used as a thickener, gluten can be found in soups and broths, as well as gravies and sauces such as ketchup, salad dressings, or marinades. Since it enhances flavor, it is used in bouillon, spice blends, and other foods such as coffees, dairy products, vinegars, and liquors. It can also be found in the substance used to seal envelopes since it acts as a stabilizer.    



Gluten & Celiac disease


Celiac disease  is a disorder resulting from an immune reaction to gluten. It can affect, genetically, predisposed people of all ages, but often begins in middle infancy. Symptoms include chronic diarrhea, weight loss and fatigue, but in some cases the disorder can be asymptomatic. Celiac disease is caused by a reaction to gliadin (a gluten protein found in wheat, barley, rye, and sometimes oats).

So, if you have celiac disease, then gluten free is the way to go.



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