Gluten

Gluten is a group of proteins found in grains like wheat, barley, and rye. It gives dough its elastic quality, allowing bread to rise and hold its shape. Gluten is naturally present in these grains and is developed when flour is mixed with water.

Manufacturers use gluten as a binder and texturizer in baked goods, pasta, and other grain-based products. It helps create a chewy texture and provides structure. It is commonly found in bread, cakes, cookies, and cereals.

For most people, gluten is safe to consume. However, individuals with celiac disease must avoid gluten due to an autoimmune reaction. Others may have non-celiac gluten sensitivity. The FDA recognizes gluten-free claims on food labels, requiring products to contain less than 20 parts per million (ppm) of gluten. Regulatory bodies like EFSA have evaluated gluten, and it is not considered a major health concern for the general population.