What Is Gluten and What Is Gluten Free?

I’ve noticed many websites work with an incomplete or inaccurate definition for what is gluten. We tend to refer to it as a protein when it actually is a composite of different proteins. To really understand why a gluten-free diet is so restrictive you need to understand what really defines gluten.

So What Is Gluten Exactly?

It is a composite of four types of proteins: prolamins, glutelins, albumins and globulins. These are plant storage proteins. Albumin and globulins are common in may grains, including grains acceptable on a gluten-free diet, such as corn and rice.

Prolamins and glutenins are the real culprit when it comes to gluten intolerance. They exist in the cereal grains or grassy grains related to wheat, such as barley, rye, spelt, kamut and triticale. In these grains, the prolamins and glutelins make up as much as eighty percent of the protein composite that constitutes gluten.

The two specific proteins in wheat are gliadin (the prolamin) and glutenin (the glutelin). The most common blood test for celiac disease actually looks for anti-gliadin antibodies in your bloodstream.

When gliadin and glutenin cross-link, they create the stretchy, elastic quality we have come to know well in gluten-containing foods.

What Foods Contain Gluten?

This unique protein composite is used in a surprising number of foods. If you think going gluten-free just means avoiding bread and baked goods, I’m afraid you are sorely mistaken. Wheat starches, which contain gluten, and gluten itself are used as food additives, flavor enhancers and product fillers for a disturbingly broad range of products.

Seasonings such as curries, sauces such as soy sauce and barbecue sauce frequently hide sources of gluten in them. Vitamins and supplements sometimes have gluten in them as a binder or filler. Flavor enhancer ingredients such as hyrolyzed protein or autolyzed yeast extract may have this harmful protein composite in them.

What Is Gluten Free?

So then the question becomes, how do you avoid gluten if it is so pervasive and insidious in our food industry? The first step is to try to avoid packaged foods and eat natural foods you prepare yourself. Hidden sources of gluten are often found in pre-made or packaged foods, so if you want complete control of your diet and your health you will need to take on more cooking and food preparation.

For gluten-free replacement of common gluten-containing foods, look to flour made from rice, corn, nuts, quinoa and soy and supplemented with a gum such as xanthan gum or guar gum.

This is just a basic summary of what is gluten and what is gluten free. For a clear and comprehensive lesson on everything you need to know about the gluten phenomenon, visit Sarah Patrick’s free guide:

http://gluten-intolerance-symptoms.com/what-is-gluten/