What is Gluten ?

Gluten is an amorphous ergastic protein found when
combined with starch in the endosperm of some
cereals such as wheat, rye, barley, and spelt.
Gluten constitutes about 80% of the proteins
contained in wheat that are composed of gliadin
and gluten. Gluten is a protein group found 
that forms the structure of the bread dough.
Gluten holds the carbon dioxide (CO2) produced
by the yeast and expands during fermentation, and
provides the elasticity and extensibility (stretch)
in bread dough. Gluten and gliadin are the two
proteins that form during this process. Elastic
like strands of protein are formed when the wheat flour
and a liquid are mixed; gluten becomes the framework
for any flour mixture when the protein hardens upon heating
in the oven.

Some individuals are unable to digest
gluten because of an intolerance or a disease.
An gluten intolerance requires the individual to
abstain from gluten containing products such as
wheat, barely, and rye, but they are sometimes able
to tolerate Kamut or Spelt that have smaller amounts
of gluten found in them.

Individuals with Celiac Sprue are unable to consume |
gluten even in spelt and Kamut. Individuals with
Celiac Sprue must abstain foods and grains with
gluten and this is a lifetime commitment since
there is no known cure for Celiac Sprue at this time.

Individuals with Autism and Asperger's syndrome may
be sensitive to gluten and casein, both which seems
to have an opiate effect on these individuals. The
opiod effect of gluten is cause by gluten exorphines
and gliadorphin that are formed when the gluten
is digested.

Individuals with Dermatitis Herpetiformis must also
avoid gluten. There is no cure for this disease that
causes blister to appear on the arms, leg and torso
of the individual. There are medicines that can help
mask the symptoms but they are not a cure. The only
cure at this time for D.H. is strict adherence to a
gluten free diet.

The word gluten is often attached to rice and corn.
No gluten is found in rice, even glutinous rice.
Glutinous rice is named this because of its
sticky nature when cooked. Corn does have gluten
but the composition of this type of gluten is different
than that found in wheat, barely, rye and spelt and
most Celiacs tolerate corn well.

Soy, rice, corn, millet, buckwheat, quinoa, amaranth,
and teff are just a few of the items that can be milled
into suitable flours to bake with that contain no gluten.
When using millet, buckwheat, and amaranth make sure
you check for cross contamination with the manufacturer
before consuming.