Gluten is a protein naturally found in certain grains such as wheat, barley, and rye.
It is a composite of two specific protein families which makes replacing gluten in your diet with a similar protein difficult. The useful properties of these two protein families are as follows:
Glutenin: dough elasticity, helps dough to rise and keep its shape, maintains chewiness in baked products
Gliadin: gas-holding properties
True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.
Foods that are made with these grains also contain gluten which would include foods like bagels, breads, cakes, cereals, cookies, crackers, pasta, pizza.
Gluten, especially wheat gluten, is often the basis for imitation meats resembling chicken, duck (mock duck), fish, pork and beef. When cooked in broth, gluten absorbs some of the surrounding liquid - including the taste) and becomes firm to the bite. Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. So if you are trying to maintain a Gluten free diet you will need to religiously check the ingredient list of almost every pre-packed or prepared food items you intend to buy.
Glutin sensitivity
You may be surprised to learn that between 0.5 and 1.0 percent of people in the United States are sensitive to gluten due to celiac disease.
Celiac disease an abnormal immune reaction to partially digested gliadin. Be aware that wheat allergy and celiac disease are different disorders.
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