Much about gluten sensitivity, and its apparent rise in diagnoses, remains a mystery.
In regular pasta, the gluten from wheat creates a protein matrix that holds everything in place.
To hear Junger talk, ridding oneself of gluten can lead to an entirely new outlook on life—and a lot fewer Kleenex.
“For whatever reason, gluten just doesn't agree with me,” says Kylie Robertson, 24, who recently went gluten-free.
She's happy to accommodate vegetarians, vegans, and those intolerant of gluten.
Perhaps the greatest deception has been practised in gluten flours.
The color of the gluten is also important; it should be white or creamy.
gluten—a sticky, yellowish, elastic substance (a protein food).
Squeeze the water from the gluten as thoroughly as possible.
Cereals that contain no gluten do not make bread successfully.
1630s, "any sticky substance," from Middle French gluten (16c.) or directly from Latin gluten "glue" (see glue (n.)). Used 16c.-19c. for the part of animal tissue now called fibrin; used since 1803 of the nitrogenous part of the flour of wheat or other grain; hence glutamic acid (1871), a common amino acid, and its salt, glutamate.
gluten glu·ten (glōōt'n)
A mixture of insoluble plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute.
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).