- Gluten - Wikipedia
Gluten is a structural protein complex naturally found in certain cereal grains [1] The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough [2]
- 8 Foods High in Gluten and Why You Should Avoid Them - WebMD
Gluten is a protein found in wheat, barley, and rye which can be difficult to digest Learn which foods to avoid if you can’t tolerate gluten
- The 30 Best Gluten-Free Restaurants in Mesa, Arizona - 2025
Guide to the best gluten-free friendly restaurants in Mesa, Arizona with reviews and photos from the gluten-free community Against The Grain Food, The Organic Bean Café
- What Is Gluten? Common Foods, Conditions, and More - Healthline
This article reviews everything you need to know about gluten, including what it is, which foods contain it, who may need to follow a gluten-free diet, and how to eat a gluten-free diet
- What Is Gluten and What Does It Do? - Johns Hopkins Medicine
Gluten is a protein in wheat and a few other grains It’s not bad for most people, but some have health conditions that make it hard for them to digest gluten
- What is Gluten? - Celiac Disease Foundation
Gluten is a general name for the proteins found in wheat, rye, barley and triticale – a cross between wheat and rye It helps foods maintain their shape, acting as a glue that holds food together Gluten can be found in many types of foods, even ones that would not be expected
- Gluten-free diet - Mayo Clinic
Gluten helps foods keep their shape It's found in grains such as wheat, barley and rye It's also found in crosses of these grains, such as a mix of wheat and rye called triticale Some people have health conditions such as celiac disease that cause problems when they eat gluten
- Gluten: A Benefit or Harm to the Body? - The Nutrition Source
Gluten is a protein naturally found in some grains including wheat, barley, and rye It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough Without gluten, the dough would rip easily
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