About Gluten

Gluten is a combination of the natural proteins found in wheat, and to much a lesser extent, in rye and barley. Gluten molecules are activated when flour is moistened and then either kneaded or mixed.
When this happens, the glutens literally stretch out.

Without gluten, baked goods won't hold their shape. That's why wheat flour is used in baking.

The more the dough is mixed or kneaded, the more the glutens develop.

Terms That Mean Gluten On Food Labels

  • Triticum vulgare (wheat)
  • Triticale (cross between wheat and rye)
  • Hordeum vulgare (barley)
  • Secale cereale (rye)
  • Triticum spelta (spelt, a form of wheat)

The following terms represent ingredients that always contain gluten:

  • Wheat protein/hydrolyzed wheat protein
  • Wheat starch/hydrolyzed wheat starch
  • Wheat flour/bread flour/bleached flour
  • Bulgur (a form of wheat)
  • Malt (made from barley)
  • Couscous (made from wheat)
  • Farina (made from wheat)
  • Pasta (made from wheat unless otherwise indicated)
  • Seitan (made from wheat gluten and commonly used in vegetarian meals)
  • Wheat or barley grass (will be cross contaminated)
  • Wheat germ oil or extract (will be cross contaminated)


Good Foods that are Gluten Free

Brown rice crackers

Chips made from Orzuki Beans- a good source of protein

Rice cakes made from corn(Corn also lacks gluten)

Popcorn-air popped-make sure the kernels are organic

Brown rice pasta

Puffed rice- check for wheat on the ingredients

 Referenced from

Recommended websites:

Three distinct protein remains are seen to be guilty elements in celiac sickness, an intestinal disease that have an effect on as many as one in every 133 persons in the US.

These fractional proteins, or peptides, are the ingredient of gluten present in wheat, rye and barley that activate the resistant systems of celiac pa victims, hurting the small intestine.

Especially these peptides have unlocked the path for the growths of therapeutic drugs that may aid celiac patients accept these food items. The investigation team is chasing that way of work which is guided by investigation coauthor Robert Anderson, who is a gastroenterologist at the Royal Melbourne Hospital.  

Celiac victims deal with their circumstances by keeping distance from wheat, rye or barley. The team finds that the majority of celiac patients make a reaction to the 3 gluten peptides.

That reaction lies at the core of the trouble. The majority of people absorb these cereals smoothly, but person with celiac syndrome have a genetic tendency that can be a reason of abnormal resistant response to gluten.

That in return destroys the boundary lines of the small intestine and impairs their capability to soak up the food. Celiac syndrome can cause painful swelling, diarrhea, constipation, lethargy and other problems.
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