Gluten is a group of proteins found predominantly in wheat, barley, and rye. It plays a crucial role in baking by providing elasticity to dough, helping it rise and maintain its shape, and giving the final baked goods a chewy texture. Gluten is not only essential for traditional bread-making but is also used in a variety of other food products for its textural properties.
1.Sources of Gluten: Major sources include wheat (all forms like whole wheat, wheat flour, durum, etc.), barley, rye, and triticale—a hybrid of wheat and rye.
2.Gluten Sensitivity and Celiac Disease: Some individuals have gluten intolerance or celiac disease, an autoimmune disorder where ingestion of gluten leads to damage in the small intestine. Symptoms can include gastrointestinal distress, nutrient deficiencies, and in severe cases, neurological problems.
When purchasing products containing gluten, especially if intended for use in baking or cooking, it's important to understand its source and the potential for allergenic reactions. If you are sensitive to gluten, always check labels for gluten content or cross-contamination warnings, even on products that you might not traditionally associate with gluten, such as sauces, soups, or processed foods. For those who need to avoid gluten, numerous gluten-free alternatives provide similar textural benefits without the associated health risks.