How do you know if an egg is gluten free?

Answer 1

Gluten is an artifact of plant protein. Gluten (from Latin gluten "glue") is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed.

Hen Eggs are comprised of other types of proteins and are virtually never listed among Gluten carrying food stuffs. The complex of proteins in Hen Eggs as of 2005 had not been completely identified, but isoforms of ovalbumin and conalbumin along with presence of FLJ 10305 and Fatso proteins in the proteome of Gallus domesticus are confirmed.

In prepared foods eggs or egg components are frequently processed or combined with wheat or other gluten-bearing byproducts which may or may not be labeled as containing wheat. Hence a person who is seeking to avoid consumption of gluten may need to do further research about manufactured food products containing eggs that may have glutens added to the recipe in a variety of forms such as malt, maltodextrin, and a variety of other grain-derived ingredients.