What is gluten?

And which food contain gluten?

What is gluten exactly?

Gluten is a family of storage proteins – known as prolamins. They are found in certain cereal grains like wheat, barley or rye. Gluten gives dough its elasticity, acting like glue, giving bread its classic chewy, soft texture. This happens when gluten proteins are heated – this elastic network traps gas and allows optimal leavening or rising in breads, pasta or other products.

Gluten as an additive

Gluten is also used as an additive to improve texture and promote moisture retention in processed foods. Also, unexpected foods can contain gluten like gummy bears, candies, chocolate, marshmallow, cold cuts… They are mainly processed foods. Gluten is also found in certain medications or hygiene products for example.

Gluten-free grains

Not all grains contain gluten. Sorghum, millet, brown rice, buckwheat, wild rice, amaranth, quinoa, corn (polenta) and teff are gluten-free. Oats are also gluten-free, but can be contaminated during processing.