From latin gluten “glu” is a complex of two protein group: gliadin and glutenin. When these protein are combined they form gluten.

Gluten is the toxin protein found in cereal as: wheat, barley, rye, spelt, kamut, triticale and some oats. What is common found in bread, baked goods, crackers, cereals, pasta, noodles, dumpling and so on. All forms of wheat contain gluten, including durum, spelt and farro. Barley is often found in malt, food colouring, soups, malt vinegar and beer. Oats are a topic for debate, but is on the list mainly due to the way it is processed. There are gluten free oats available, check labels to be sure.

Wheat, rice and maize are the most widely consumed food grains in the world. Much of the world’s production of wheat is consumed after it has been processed into bread, other baked goods, pasta and, in Asia, noodles or dumpling etc etc, and, in the Middle East and North Africa, bulgur and couscous. In addition, due to the wide availability of wheat flour, glute is also a common ingredient in food processing. It gives elasticity to dough, helping to rise and to keep in a shape, and often gives the final product a chewy texture. Gluten can be also found in some soup, some sauce, salad dressing and it can be used in a variety of foods and products.