Gluten is a protein most notably found in wheat, but also present in a number of other common grains. It permits the flexibility of wheat flour as a baking material. Gluten's elasticity allows the cells that form in bread, and keep baked goods from crumbling. The elasticity of gluten increases when it is worked and decreases if it is permitted to rest.Gluten is present in the following grains: wheat (including spelt and triticale), barley, and rye (including triticale) and almost any foods made there from; although oats are not themselves dangerous, they are contaminated to some degree with wheat and must be, at best, a suspect ingredient. Gluten may be present in many unexpected places. Fermented, undistilled alcoholic beverages made from these grains do contain gluten, as may such seemingly innocuous products as cold cuts, soy sauce or hard candies. Additionally, many ingredients that are commonly found in processed foods, such as modified food starch, can be made from wheat and therefore contain gluten.
- ISBN10 1105560821
- ISBN13 9781105560828
- Publish Date 1 March 2012
- Publish Status Out of Print
- Out of Print 20 February 2015
- Publish Country US
- Imprint Lulu.com
- Format eBook (OEB)
- Language English