What 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 formed when these grains are mixed with water and kneaded.

Manufacturers use gluten as a binder and texturizer in baked goods and processed foods. It helps create a chewy texture in products like breads, pastas, and some meat substitutes. It is also used to improve the structure and mouthfeel of various food items.

Gluten is not a major allergen, but it can cause health issues for people with celiac disease or non-celiac gluten sensitivity. In these individuals, gluten triggers an immune response that can damage the small intestine or cause digestive discomfort. The FDA requires foods containing wheat to be labeled as such, but gluten itself is not a regulated allergen. International bodies like EFSA have evaluated gluten's effects, particularly in relation to celiac disease.