Gluten is a structural protein naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins...

A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species...

from gluten, the main protein of wheat. It is also known as miànjīn (Chinese: 麵筋), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat,...

affecting the small intestine, where individuals develop intolerance to gluten, present in foods such as wheat, rye and barley. Classic symptoms include...

Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is a controversial disorder which can cause both gastrointestinal and other problems. NCGS...

Gluten-related disorders is the term for the diseases triggered by gluten, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten...

flour; a "maturing" agent also affects gluten development. A maturing agent may either strengthen or weaken gluten development. The four most common additives...

Gluten exorphins are a group of opioid peptides formed during the digestion of the gluten protein. These peptides work as external regulators for gastrointestinal...

small amounts in gluten-containing grains and have been identified as a possible cause of symptoms in people with non-celiac gluten sensitivity. They...

organ impairments. Gluten ataxia is an autoimmune disease derived from celiac disease, which is triggered by the ingestion of gluten. Early diagnosis and...

Gluten-free beer is beer made from ingredients that do not contain gluten, such as millet, rice, sorghum, buckwheat or corn (maize). People who have gluten...

exception of rye, usually in combination with wheat flour as they have less gluten. Gluten-free breads are made using flours from a variety of ingredients such...

the name, corn gluten does not contain true gluten, which is formed by the interaction of gliadin and glutenin proteins. Corn gluten meal is one product...

century. Global demand for wheat is increasing because of the usefulness of gluten to the food industry. Wheat is an important source of carbohydrates. Globally...

although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While...

"weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12%...

wheat gluten), flavored with chili pepper. It is chewy, spicy, and tangy. Latiao is commercially produced by extrusion from a mixture of gluten-rich dough...

disease. Other more common symptoms include nausea, urticaria, and atopy. Gluten sensitivity and Coeliac disease are two different diseases even if the management...

buckwheat contains no gluten, it may be eaten by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity or dermatitis...

contains no gluten, which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains...

health problems for those with gluten-related disorders, including celiac disease, non-celiac gluten sensitivity, gluten ataxia, dermatitis herpetiformis...

affected by gluten-related disorders, such as coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers, who need a gluten-free diet,...

triggered by eating gluten are non-coeliac gluten sensitivity, (estimated to affect 0.5% to 13% of the general population), gluten ataxia and dermatitis...

The immunochemistry of Triticeae glutens is important in several inflammatory diseases. It can be subdivided into innate responses (direct stimulation...

Mock duck is a gluten-based meat substitute. It is made of wheat gluten, oil, sugar, soy sauce, and salt, and is high in protein. Its distinctive flavor...

"Gluten Free Ebola" is the second episode in the eighteenth season of the American animated television series South Park. The 249th overall episode, it...

contaminated by other gluten-containing grains, mainly wheat and barley, requiring caution in the use of oats if people are sensitive to the gluten in those grains...

laminated croissant dough, the gluten network is not continuous. Instead, the gluten proteins are separated as thin gluten films between dough layers. The...

does not contain gluten is oat, but the resulting matzah would be gluten-free only if there were no cross-contamination with gluten-containing grains...

strength to dough through the formation of a gluten network. Durum contains 27% extractable wet gluten, about 3% higher than common wheat (T. aestivum...