GLUTON : FOR WHAT IT IS

Here's something to ponder while your at eating your gluten-free food.

It appears that gluten, for what it is have different pointers or meaning.

Here's the list:

glu·ten n.1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.

2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease. [French, from Latin glten, glue.] gluten·ous adj.

gluten [ˈgluːtən]n.A protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease [from Latin: glue] glutenous adj

gluten (gltn) A yellowish-gray, powdery mixture of plant proteins occurring in cereal grains such as wheat, rye, barley, and corn. The gluten in flour makes it ideal for baking, because the chainlike protein molecules of the gluten trap carbon dioxide and expand with it as it is heated. Gluten is also used as an adhesive and in making seasonings, especially monosodium glutamate (MSG).

There, I hope this will somehow helps to provide a better understanding of gluten