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Gluten is a protein matrix which can trap gas inside of dough. Gluten is made up of two main proteins, glutanin and gliadin. Gliadin is sticky and glutenin is strong. Together, these proteins make gluten strong and elastic.

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Gluten is a protein matrix which can trap gas inside of dough. Gluten is made up of two main proteins, glutanin and gliadin. Gliadin is sticky and glutenin is strong. Together, these proteins make gluten strong and elastic.

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Celiac disease is caused by a reaction to gliadin, a gluten protein found in wheat (and similar proteins of the tribe Triticeae which includes other cultivars such as barley and rye).

PURE coconut oil will not contain any gliadin and thus should be safe for celiacs to eat.

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Bertram Metherel Shelton has written:

'Determination of the optimum pH for the tryptic digestion of gliadin and globin'

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Gluten is not an element. It is a mixture of two proteins, gliadin and glutenin, which are in turn made of diverse elements such as carbon, hydrogen, nitrogen, oxygen, and sulfur.

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There are four different classes of proteins in wheat that can cause allergies: albumin, globulin, gliadin and gluten. Any of them can cause an allergic reaction.

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