Gluten (from Latin gluten, "glue") Gluten is actually composed of two different proteins: gliadin (a prolamin protein which binds with the opiate receptors in the brain) and glutenin (a glutelin protein).
Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, KAMUT® khorasan wheat and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected (see Sources of Gluten).
The Big 3: Wheat, Barley, Rye
Wheat is commonly found in: