Gluten, especially wheat gluten (seitan), is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork.
What Is Gluten? Gluten is the name for proteins found in wheat, barley, and rye. Gluten is also added to foods as a thickening agent or to provide texture and flavor.
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.
Gluten is a protein found in foods containing wheat, barley or rye. If you have celiac disease, eating gluten triggers an immune response to the gluten protein in your small intestine.
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.
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.