Gluten Free Lifestyle
Life without Wheat, Barley, and Rye.
Gluten is a family of proteins found in grains, including
wheat, rye, spelt, and barley .
Of the gluten-containing grains, wheat is by far the most common.
The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the adverse health effects
of gluten.
When flour mixes with water, the gluten proteins form a sticky network that has a glue-like consistency.
This glue-like property makes the dough elastic and gives bread the ability to rise during baking. It also provides a
chewy, satisfying texture.
People who cannot digest this protein are usually diagnosed with Celiac Disease and have to maintain a gluten-free lifestyle.