what is gluten

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glu·ten/ˈglo͞otn/
Noun:
A substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough.
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Gluten - Wikipedia, the free encyclopedia
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Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives ...
Gluten-free diet - Gluten sensitivity - Wheat allergy - Wheat gluten (food)
Gluten-free diet - Wikipedia, the free encyclopedia
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A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale.
What is Gluten, Anyway? - Eat + Run (usnews.com)
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Jul 24, 2012 – Foods with a "gluten-free" claim are a big—and growing—business these days. And everywhere you turn, it seems another celebrity is touting ...
Is Gluten Bad for Your Body? | Women's Health Magazine
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Chelsea Clinton's wedding got a lot of press play for the gorgeous locale, the esteemed guests, and her beautiful dress. But what also took the cake in terms of ...
Gluten-free diet: What's allowed, what's not - MayoClinic.com
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Dec 20, 2011 – Gluten-free diet — Learn which foods are acceptable for people eating a gluten-free diet.
What is Gluten Intolerance? What is Celiac Disease?
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Apr 26, 2012 – Celiac disease (British: Coeliac disease) is a disorder resulting from an immune reaction to gluten. It can affect, genetically, predisposed people ...
What Is Gluten?
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Gluten is a type of protein found in most grains, cereals, and breads. People with celiac disease cannot eat gluten or they will...
Mark Hyman, MD: Gluten: What You Don't Know Might Kill You
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Jan 2, 2010 – If you eat cheeseburgers or French fries all the time or drink six sodas a day, you likely know you are shortening your life. But eating a nice dark ...
What is Gluten Free Cooking?
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What is gluten-free cooking? Learn which grains contain gluten and which don't, which processed foods contain added gluten and how cooking with gluten-free ...
What is Gluten and Why Does it Matter?
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Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the kneading process. As the proteins are worked, they ...