What is gluten

Gluten (meaning glue in Latin) is a storage protein found in several grains. Gluten found in the three grains – wheat, barley and rye is antigenic and responsible for the development of celiac disease. About 5-10% of the celiac disease population also reacts to the storage protein found in oats in the same way as they do to gluten of wheat, barley and rye.

Gluten has the capacity to stretch and rise and gives the texture and elasticity to food items. It is because of these properties that gluten is widely used in food processing as a binder, thickener and stabilizer, flavour enhancer, plus many more. It is also used in manufacturing medicines, cosmetics and even art supplies.

Which food items have gluten? Read the  ‘Safe and Unsafe list’  to know more