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Gluten
Gluten is a protein found in wheat, rye, barley, and other related grains. It is used in baking to give dough elasticity, as well as other cooking and non food items. Gluten-free diets are void of grains containing gluten and are often used for those with celiac disease.
1,413 Questions
What is another name for a gluten-free diet does not have the word gluten in it?
I have Celiac Disease and because of that I have to stay on a gluten-free diet. Gluten grows on the wheat plant so I have also told people that I am allergic to wheat products. A gluten-free diet is also a wheat-free diet. But gluten is also in rye, oats and barley.
yes. guar gum is a thickener/binder that comes from beans, not grains.
Does gluten make the dough more elastic?
if you want your dough more elastic you should knead it for a long time and let it sit, throwing it at your counter will make it even more elastic.
It means there's no gluten in a product, most likely a food item. I'm not certain what gluten is and I don't want to give false information. Google it.
Do Rice Krispie treats contain gluten?
Yes, a grain that contains gluten and is used in the malt flavoring that is listed on the box. However, the "packet" does NOT say that it contains gluten. It only lists the ingredients for you to extrapolate from.
Some people say that when they stopped eating gluten they had less bloating is this true?
Some people are gluten intolerant. One of the symptoms of that is persistent bloating. When they give up gluten, the bloating goes away. Over time.
So yes- for some people this is true.
Is flavored coffee gluten free?
All coffee, regular and decaf, is naturally gluten-free. However, when it comes to the ingredients (usually hidden with words like "natural and artificial flavors") used to created the flavor, these are usually not gluten-free. I personally love flavored coffee and do not think adding a flavored creamer is not the same. So, I sent an email to my favorite coffee company to inquire. This is the email I received in return:
Dear Ms. Cordell,
Thank you for contacting The J.M. Smucker Companyregarding our Millstone® coffee products. For over 110 years, consumer safety and product quality have been of paramount importance to our company.
Coffee is not a source of gluten and our Millstone®roast and ground coffee items are produced in a dedicated facility where no other types of agricultural crops are handled or processed. However, due to the use of common equipment within the agricultural community to harvest, store and transport crops, our roast and ground products may contain trace amounts of grain-based ingredients.
Additionally, our flavored coffee products may contain added ingredients that are not gluten free.
Thank you again for your interest. We hope that you will continue to enjoy our products for years to come. If you should have further questions or need additional information, please visit us at www.millstone.com or contact us at 800-522-7894, Monday through Friday, 9:00 a.m. to 7:00 p.m. Eastern Standard Time.
Sincerely,
Jake
Consumer Relations Representative
Most responses from the coffee manufacturers will be the same - they mention the agricultural practices and cross contamination, which generally isn't a problem but keeps them from being able to claim their product is gluten-free. The real problem with the flavored coffees is the ingredients used to create the flavor. Until we are made aware of what those ingredients are and can verify if they are gluten-free or not, we have to assume they are not safe.
If you have Celiac, you should avoid flavored coffees unless they state on their package they are gluten-free.
Bummer.
Glutamic acid is found in most foods but very abundantly in gluten grains (wheat, barley, rye), soy/legumes/peanuts, dairy products, nuts, seeds, meats and the gluten-grain substitutes (quinoa, amaranth, tapioca as well as the non-gluten grains millet, flax and sorghum).
Gluten is a combined protein found in grains. Glutens from different grains have different properties, and they form the majority of protein in most grains. Proteins hold other things, like starch, together and are often used as binders and thickeners in food products. The gluten in wheat gives dough its toughness, and the higher the protein (gluten) content, the more "rubbery" the dough is.
When people use the term 'gluten' or 'gluten-free,' they are almost always referring to the glutens found in the grains wheat, barley, kamut, rye, spelt, and triticale, which contain a chemical different from other grains that causese an auto-immune reaction in people with celiac disease or gluten intolerance. Such people cannot ingest glutens from these grains without suffering an auto-immune response that damages their intestines and can lead to many sympotms, including internal bleeding and cancer of the intenstines.
There are also gluten or specific grain allergies, which are different from intolerances.
