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Gluten

Gluten is an elastic protein found in wheat and other grains (including rye, oats and barley) that gives dough its structure and cohesiveness. Many people have a sensitivity to gluten, including those with Celiac disease.

Find Gluten in:

Barley
Beige and shaped like a flattened oval, barley is usually sold pearled, where it is hulled and polished to cook more quickly...
Oats
Oats are high protein grain enjoyed primarily as a breakfast food throughout the world...
Spelt
Wheat
Wheat is one of the world’s largest cereal-grass crops, second only to rice...
Rye
Rye is a cold climate gluten grain that is widely used in Russia, Scandanavia and northern Europe...

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