eBook: "Gluten Free Diet Basics"

Type : ebook

Format : PDF

Introduction:

What is Gluten? Put simply, Gluten is one of the proteins found in cereal grains such as wheat, rye and barley. Gluten is produced by a combination of two different Proteins. These Proteins are Gliadin and Glutenin. The plant relies on its supply of Gluten because it serves as food for the plant during development. When these grains are ground into flour, the Gluten is responsible for the elasticity of dough mixtures. It is this elasticity that gives our food a certain “chewiness.” Individuals who suffer from Gluten intolerance are often encouraged to avoid oats as well. This is because oats can easily be contaminated by foods that contain Gluten since it is often processed in factories that produce food using wheat and other foods that contain Gluten. Some examples of gluten-free grains are millet, sorghum, brown rice, buckwheat, wild rice, quinoa and corn.

41 pages*

7,518 words*

*(approx.)