What is Gluten?

Gluten is the term for the proteins found in wheat, rye, barley and triticale (a cross between wheat and rye). This can also include wheat derivatives such as wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn. Gluten’s function is to help maintain a foods shape and acts as a glue that holds food together.

Wheat is commonly found in breads, baked goods, cereals, pasta and noodles, granola bars, sauces and gravies, soups, salad dressings and croutons, roux, candy, crackers, pancakes and waffles.

Barley is commonly found in malt (including malted barley flour, malted milk and milkshakes, malt extract, malt syrup, malt flavoring and malt vinegar), food coloring, soups, brewer’s yeast and beer.

Rye is commonly found in rye bread (pumpernickel), rye beer and cereals.

Triticale is a newer grain. It is specifically grown to have similar quality to wheat and is very tolerant to a variety of growing conditions like rye. It is found in foods like breads, cereal and pasta.

Anyone with celiac disease must follow a strict gluten free diet and avoid wheat, rye, barley and triticale.

Sources

Celiac Disease Foundation