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). http://celiac.org/live-gluten-free/gluten-free-diet/what-is-gluten/ The Big 3: Wheat, Barley, Rye Wheat is commonly found in:
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Debra Lapatina
Creator of Queen Bee Flour. Archives
January 2018
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