What is Gluten?
Gluten is a mixture of two proteins, gliadin and glutenin which, when mixed with water, become sticky and so form the familiar texture of dough made from wheat and rye flour.
The main food carriers of gluten are wheat, rye and barley. Other derivatives include barley malt, bran, bulgur, couscous, durum, farina, kamut, orzo, panko, seitan, semolina, spelt, triticale, udon, wheat bran, wheat germ, wheat starch. Additionally, foods processed in the same facility as others containing gluten can become contaminated and are therefore toxic to gluten-intolerant individuals.
Additional food components to consider avoiding are:
modified food starch, brown rice syrup, MSG, autolyzed yeast extract, hydrolyzed vegetable protein, malt flavoring, natural flavors, malt vinegar
While we made every effort to be as accurate as possible, we cannot be held responsible for changes in individual products. INGREDIENTS CHANGE! This list is only a guide to help you shop for products which meet your dietary needs. The information below is for educational purposes only and should not be considered medical advice.
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