Ingredient
Gluten
What is Gluten?
Gluten is a group of proteins found in wheat and related grains such as barley and rye. It gives dough its elasticity, helping it rise and maintain its shape, which is why it is commonly used in baking.
People use gluten mainly for its functional properties in cooking and baking. While it is safe for most, some individuals have a condition called celiac disease where ingestion of gluten leads to serious health issues. Others may experience non-celiac gluten sensitivity with milder symptoms.
When you see gluten on a label, it usually indicates the product contains wheat or related grains. This is an important consideration for those who need to avoid gluten for health reasons.
Commonly found in: breads, pastas, baked goods, meat substitutes, soups, sauces
What to watch
- For people with celiac disease, gluten can trigger harmful immune responses.
- Some people may experience gluten sensitivity with symptoms like bloating and fatigue.
Benefits
- Provides elasticity and strength to dough, beneficial for baking.
Gluten itself is not restricted by the FDA; however, products labeled 'gluten-free' must meet FDA standards.
Research confirms gluten's adverse effects on those with celiac disease but is inconclusive on its impact on the general population without such conditions.
Gluten is plant-derived and is generally considered vegan-friendly.
For those with sensitivities, gluten can contribute to digestive discomfort.
Sources: Questions and Answers on the Gluten-Free Food Labeling Final Rule
Scout's take
Gluten is a protein found in wheat and related grains, with neutral health implications for those without gluten sensitivity.
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