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What is gluten?

I bought a pancake mix and it says gluten free, what does that mean?

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Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture

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Its a protein that can be found in wheat, barley malt and such

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DonQuixote

I remember things like wheat, gluten, gliadin childhood diarrhoea and growth failure and finally gluten free diet. No Idea these are.

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People with celiac disease can't eat gluten. Gluten is in wheat, rye, barley, and malt. It is in some oats if they are contaminated.

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protein thats in a food

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it means that it doesn't contain glue (glu) or kittens (ten).

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BLUEMANS_DOG

According to statistics and physics, it's a 6 letter word.

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It means that you're missing out on the very best source of protein, short of animal products. Unless you have celiac disease, it means you would have been better off with the mix that DOES contain gluten.

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Gluten is a protein found in wheat, flour, rye barley, malt, and in some cases, oats. People with Celiac like me are allergic to this protein. For people who do not have Celiac, it just tastes different.

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Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

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