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Due to recent advances in medical screening, more people than ever are learning that they are gluten intolerant or have some kind of gluten allergy symptoms. As a result of this, many individuals are realizing that they must make some significant changes to their diet in order to remain as healthy as they desire to be. Additionally, people have a new desire to learn as much as possible about this thing called gluten. People want to know what gluten is, where it comes from, and whether it has any harmful consequences as a part of one’s diet. This article will cover some of those bases and provide an overview of several gluten basics.

The first question is, quite naturally, what is gluten? Gluten is, simply, a special form of protein often found in many food products. This protein is generally associated with the food group considered carbohydrates and is a key building block in barley, wheat and rye. Of late a perception has arisen that gluten, in and of itself, is somehow harmful for all people who consume it. This is a somewhat misinformed sentiment. However, for certain individuals, individuals with a gluten intolerance, gluten is not recommended, it is by nature a common and safe compound.

There are many myths or misunderstandings regarding gluten. A commonly held belief is that gluten is synonymous with grain. This idea is hardly accurate. Though gluten can be found in many staples of the family of grains, including breads and cereals, it is not synonymous with grain. Gluten is a protein often found within grains. The two terms are not interchangeable. There are in fact, several varieties of grains inlcuding oats, wild rice, millet, soybeans, and sunflower seeds, that do not harbor gluten. Consider them gluten-free foods.

Let’s take a moment and look at the role that gluten plays within a grain. There are several qualities that make gluten unique. For example gluten does not have water solubility, Gluten will not dissolve in water, however a thorough rinse of a wheat dough, coupled with a hearty knead, can remove gluten from wheat flour. In most cases this can be a difficult undertaking, and individuals with a gluten allergy are probably best served by sticking to a gluten free diet.

Gluten also contains many other traits that define its qualities. In bread, gluten defines several of the properties that make bread, well, bread. It is gluten that gives bread its elasticity and chewy texture. Gluten, in fact, when removed from bread exhibits almost puddy-ish features.Gluten, when removed from dough, has a puddy-like make up. Gluten also is known for its toughness. It is the gluten that provides many bread products such as pizza crust or a bagel with their hard, doughy characteristics. Additionally, Gluten holds gases which are released during the process of fermentation that bread is placed under when it is constituted as dough. Due to this, bread rises before baking infusing itself with a light, airy texture.

Those, in brief, are the characteristics of gluten. Remember that while gluten in and of itself is not unsafe, if you have a gluten intolerance it means that you are unable to properly digest this protein. If you suspect that you have a gluten allergy, make an appointment with your health care provider.